Eggplant Sambar Recipe - Indian Yellow Lentil Tamarind Dal

Name: Eggplant Sambar Recipe - Indian Yellow Lentil Tamarind Dal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1 teaspoon safflower or other neutral oil; 1/2 teaspoon black mustard seeds; 1/4 tsp fenugreek seeds; 2 dried red chilies; 10 curry leaves; 3 cloves garlic; 1/2 cup chopped red onion or sliced pearl onions; 1 tablespoon Sambhar Powder or use 2 tsp coriander powder + a good pinch of cumin; 2 medium tomatoes; 1/2 teaspoon ground turmeric; 1 to 2 cup chopped eggplant; 1/2 cup chopped green bell pepper or 1/2 cup chopped carrots; 1 tsp salt; 1 cup split pigeon peas; 2.5 cups to 4 cups water; 1 to 2 teaspoons tamarind paste; cilantro and lemon for garnish

User Reviews

4.9

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
211 kcal
Course
Main Course
Cuisine
Indian, Vegan, gluten-free

Eggplant Sambar Recipe - Indian Yellow Lentil Tamarind Dal

Danielle Hudson

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Eggplant Sambar Recipe - Indian Yellow Lentil Tamarind Dal. Toor Dal Sambar with Eggplant or other seasonal veggies. Instant Pot or Saucepan Vegan Gluten-free Soy-free Nut-free Recipe

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Ingredients

Servings

1 teaspoon safflower or other neutral oil
1/2 teaspoon black mustard seeds
1/4 tsp fenugreek seeds , optional
2 dried red chilies , optional
10 curry leaves coarsely chopped
3 cloves garlic chopped
1/2 cup chopped red onion or sliced pearl onions
1 tablespoon Sambhar Powder or use 2 tsp coriander powder + a good pinch of cumin cayenne, black pepper
2 medium tomatoes chopped (1 1/2 cups)
1/2 teaspoon ground turmeric
1 to 2 cup chopped eggplant or use other veggies
1/2 cup chopped green bell pepper or 1/2 cup chopped carrots
1 tsp salt
1 cup split pigeon peas toor dal, or split peas, washed and soaked for 15 minutes and drained
2.5 cups to 4 cups water more for saucepan
1 to 2 teaspoons tamarind paste concentrate or 1 tbsp tamarind pulp
cilantro and lemon for garnish

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Instructions

Heat the oil in the Instant Pot or Pressure cooker on saute (medium heat). When the oil is hot, add the mustard seeds, and cook until they start to pop, about 10 seconds. Add the fenugreek seeds, red chiles, and curry leaves carefully, and cook for a few seconds. Add the garlic and onion and cook until translucent, about 5 minutes
Add the sambhar powder, mix, and cook for half a minute. Add tomatoes, turmeric, and mix. Cook until the tomatoes are saucy, 6 to 8 minutes. Add the vegetables and mix in.
Add the drained split peas, salt, tamarind and water. Mix, cancel saute, close the lid.and pressure cook for 10 to 15 minutes (longer for split peas). Let the pressure release naturally. Add more tamarind extract if needed. Taste and adjust salt and heat. Add a pinch of sugar to balance the tang if needed. Garnish with cilantro and lemon juice. Serve as a soup or over rice or with dosa crepes or steamed rice cakes(Idli).

Notes

Saucepan: Combine the toor dal/ split peas in a saucepan with 4 cups of water and the vegetables. Partially cover, and cook over medium heat until the split peas are very tender, about 30 minutes. Add the salt, and tamarind and mix well. You can mash some of the split peas. Make the tempering from step 1 and 2 to in a skillet. Mix into the simmering split peas. Taste and adjust salt and heat.

Nutrition Information

Show Details

Calories 211kcal (11%) Carbohydrates 36g (12%) Protein 13g (26%) Fat 2g (3%) Sodium 602mg (25%) Potassium 769mg (22%) Fiber 14g (56%) Sugar 7g (14%) Vitamin A 1295IU (26%) Vitamin C 87.3mg (97%) Calcium 61mg (6%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 211 kcal

% Daily Value*

Calories	211kcal	11%
Carbohydrates	36g	12%
Protein	13g	26%
Fat	2g	3%
Sodium	602mg	25%
Potassium	769mg	16%
Fiber	14g	56%
Sugar	7g	14%
Vitamin A	1295IU	26%
Vitamin C	87.3mg	97%
Calcium	61mg	6%
Iron	2.9mg	16%