Symphony Sambar – Drumstick & Brinjal

Ingredients:

• 1 cup toor dal (pigeon peas)
• 2 drumsticks, cut into 2-inch pieces
• 1 large brinjal (eggplant), diced
• 1 onion, chopped
• 2 tomatoes, chopped
• 2-3 green chilies, slit
• 1 tablespoon tamarind paste
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• A pinch of asafoetida (hing)
• 1 sprig curry leaves
• 2 tablespoons sambar powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons oil
• Coriander leaves for garnish

Instructions:

1. Cooking Dal:

• Wash the toor dal thoroughly and pressure cook with enough water until soft and mushy. Mash the cooked dal and set aside.

1. Preparing Vegetables:

• In a large pot, heat oil over medium heat. Add mustard seeds and let them splutter.
• Add cumin seeds, fenugreek seeds, and asafoetida. Sauté for a few seconds until fragrant.
• Add chopped onions and green chilies. Sauté until onions turn translucent.
• Add curry leaves and sauté for another minute.
• Add diced brinjal and drumsticks. Sauté for 5-7 minutes until they are partially cooked.

1. Making Sambar:

• Add chopped tomatoes to the pot and cook until they turn mushy.
• Add sambar powder and turmeric powder. Mix well and cook for a minute.
• Pour in the tamarind paste and mix well. Add salt according to taste.
• Pour in enough water to cover the vegetables and bring the mixture to a boil.

1. Finalizing:

• Once the mixture starts boiling, reduce the heat to low and let it simmer for 10-15 minutes until the vegetables are completely cooked and flavors meld together.
• Add the mashed dal to the pot and mix well. Adjust the consistency by adding more water if required.
• Simmer for another 5-7 minutes, allowing the flavors to blend.
• Garnish with chopped coriander leaves.

Your Drumstick and Brinjal Sambar is ready to be served hot with steamed rice or as a side dish for idli or dosa. Enjoy your meal!