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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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Sambar is a tangy tamarind based Dal with its own spice blend called Sambar powder (recipe in book 1). It has many versions based on the region and family recipes from states in Southern India. This flavorful soup has a different flavor profile from the usual North Indian Dals. Serve it over rice or cooked grains or as a soup. Toor dal (split pigeon peas) are usually the pulse of choice to make sambar.
With the many specific needs for Sambar ( ie, Toor Dal, tamarind, Sambar powder blend), it might feel not easily achievable, but it is a delicious soup to try. I have added the substitute spices for the sambar blend, and other more easily available lentils to use. To sub tamarind, just add some lemon or lime + a pinch of sugar for the sour. Try this amazing flavored regional Dal.
Tamarind makes things look brown but believe you me that sambar is amazingly tasty meal. It is sour, savory, mildly sweet, well spiced and great as a lentil soup or as a side with steamed rice cakes (Idli) or just rice. Both Instant Pot and saucepan instructions below.
More IP recipes
- Lentil Veggie Dhansak – Lentil Veggie Stew in IP. GF
- Kohlapuri Veggies – Veggies in sesame coconut sauce GF
- Mushroom Matar Masala GF
- Bombay Potato and Peas GF
- Aloo Palak Dal- Potato Spinach Lentils in IP. GF
Toor Dal (split pigeon pea) can be labelled as yellow lentils or yellow split peas. These split peas are slightly smaller and duller than yellow split peas and also cook a bit faster. See pics of the dals here. Get the non shiny version if you get them from the Indian store. You can also make this sambar with Moong dal or Red lentils or yellow split peas. Cooking time will vary with those lentils.
If you make this soup, do let me know in the comments how it turned out!
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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does any authentic recipe ever include Thai chilis instead of green bell peppers, (If so, how many?) or is this dish meant to be more mild?
Thai chilies can be very hot so use just half or 1
Really nice. I added a lot more tamarind for my own taste.
😊 thank you
This was delicious! Great recipe, I didn’t change anything and made the Sambar powder from the book. I needed a new dal to to add to the rotation and this one is definitely a keeper. Thanks!
Awesome
Hello! Is it okay to use lentils in this recipe in place of pigeon peas?
I had an issue with the directions. When I put the lid on, am I supposed to leave it in saute mode? When I did that, my Instant Pot gave me the PR Se message and locked up the control panel.
It should say pressure cook. Don’t know where that went. I updated it
So the step will be Mix, cancel saute, close the lid.and pressure cook for 10 to 15 minutes.
Really good – I swapped a portobello in for the eggplant, and broth instead of oil to lower the fat. Stayed with the 1 tsp tamarind paste . Excellent recipe. Thank you for sharing.
super healthy!
Just made this the other day and it was an absolute delight! So easy to make and a nice change from my usual eggplant dishes. It will definitely be in regular rotation at my house.
This looks really good and I’ve toor dal ! I bought a huge bag at Costco, so I need more recipes for it! Thanks
Thanks!
I’m so happy that I found this recipe! I recently had sambar for the first time a few weeks ago and have been trying to find a good recipe online for it to recreate myself. Thank you!!
Thanks! Do let meknow when you try it!
I made this last night, and it was terrific. It was relatively easy, and I enjoy using my Instant Pot. In fact, I am constantly looking for recipes, and you are my favorite source.
I didn’t have curry leaves and am wondering where I can find some. Also, how spicy are the red chilis and are they a specific kind of chili? I ended up using a jalapeno.
awesome! You can find fresh curryleaves in indian stores, buy a pack and freeze then in ziploc and use directly from the freezer, or buy them online on amazon in dried form.
Use red chilies depending on the heat preference. cayenne or thai for hot, california red for mild, etc
If I’ve only got dry curry leaves and the recipe calls for fresh (as I think this one does?), is there a conversion formula? I know with some herbs the dried version is considered more potent than fresh. Is that true with curry leaves?
use the same amount, Dried curry leaves take longer to infuse, but you dont want to add too much as the bitter profile will show up.
In My country we don’t have curry leaves, I can only get the curry that looks like a paler versión of Rosemary. Will that work? If not what can I use? Curry poder?
Just omit them. Curry powder is very different.