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Eggplant Sambar Recipe - Indian Yellow Lentil Tamarind Dal
4.9 from 27 votes

Eggplant Sambar Recipe - Indian Yellow Lentil Tamarind Dal

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

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

Ingredients

  • 1 teaspoon safflower oil or other neutral oil
  • 1/2 teaspoon black mustard seeds
  • 1/4 tsp fenugreek seeds , optional
  • 2 dried red chili optional
  • 10 curry leaves coarsely chopped
  • 3 cloves garlic chopped
  • 1/2 cup onion chopped red onion or sliced pearl onions
  • 1 tablespoon Sambhar powder cayenne, black pepper, or use 2 tsp coriander powder + a good pinch of cumin
  • 2 tomato chopped (1 1/2 cups, medium
  • 1/2 teaspoon Turmeric ground
  • 1 to 2 cup eggplant or use other veggies, chopped
  • 1/2 cup green bell pepper chopped; 1/2 cup for carrots
  • 1/2 cup carrot chopped; 1/2 cup for 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 water more for saucepan, up to 4 cups
  • 1 to 2 teaspoons tamarind paste concentrate or 1 tbsp tamarind pulp
  • cilantro for garnish
  • lemon for garnish

Instructions

    Cup of Yum
  1. 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
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 211

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.