Traditional South Indian Brinjal Sambar

1.Rinse the toor dal thoroughly under running water. In a pressure cooker, add the dal along with 2.5 cups of water and turmeric powder. Cook for 3-4 whistles or until the dal is soft and mushy. Once done, mash the dal lightly and set aside.

2.Soak tamarind paste in 1/2 cup warm water for 10 minutes, then extract the juice by squeezing and strain to remove pulp. Set aside.

3.Heat oil in a deep pan or kadai over medium heat. Add mustard seeds and let them splutter. Then add fenugreek seeds, dried red chilies, curry leaves, and asafoetida. Sauté for a few seconds until aromatic.

4.Add chopped onions and green chilies to the pan. Sauté until onions turn translucent.

5.Add chopped tomatoes and cook until they soften and oil starts to separate from the mixture.

6.Add the brinjal pieces and sauté for 2-3 minutes to coat them well with the spices.

7.Pour in the tamarind water, sambar powder, salt, and remaining 0.5 cup water. Mix well and bring to a boil.

8.Reduce the heat to medium-low, cover the pan, and simmer for 15-20 minutes or until the brinjal is tender and cooked through.

9.Add the cooked dal to the pan and mix thoroughly. Adjust the consistency by adding water if needed. Simmer the sambar for another 5-7 minutes to blend the flavors.

10.Taste and adjust salt and spice levels as desired. Turn off the heat and garnish with freshly chopped coriander leaves.

11.Serve hot with steamed rice or soft idli for an authentic South Indian meal.