Eggplant Sambar Recipe - Indian Yellow Lentil Tamarind Dal

Ingredients

• 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

Instructions

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).