Brinjal Sambar

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash completely.

2. 2

   Prepare brinjal: Wash 3-4 small purple brinjals. Cut each into 4 pieces and soak in water.

3. 3

   Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water 15 minutes. Extract pulp and strain.

4. 4

   Cook brinjal in tamarind: In a pan add tamarind water, drained brinjal pieces, half tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp sambar powder and salt. Boil and cook 8 minutes until brinjal is soft.

5. 5

   Add mashed dal: Add mashed dal to the pan. Add half cup water and stir well.

6. 6

   Simmer: Simmer on medium heat 8-10 minutes until sambar is well-blended and thickens slightly.

7. 7

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add half tsp cumin seeds.

8. 8

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida. Fry 30 seconds.

9. 9

   Add tempering: Pour sizzling tempering into the sambar.

10. 10

    Serve: Adjust salt. Brinjal sambar is one of the most popular Tamil Nadu sambar varieties. Serve with steamed rice, idli or dosa.