Kathirikkai (Eggplant) Sambar

Sambar is a spicy lentil soup and is a staple of South Indian dining. There are many variations to the recipe, this version is one of my favourites.

Ingredients:
Split pigeon peas (toor dal) - 1 to 1.5 cups
Tamarind concentrate - 2 tbsp
Eggplant, medium/tiny sized, quartered - 1/4 kg
Tomato, quartered - 1 medium
Sambar powder - 3 tbsp
Turmeric powder - 1 tsp
Salt - to taste
Coriander leaves - handful for garnish

To Season:
Mustard seeds - 1 tsp
Split black gram (udad) dal - 1 tsp
Fenugreek (methi) seeds - 1/4 tsp
Asafoetida (hing) - a pinch
Dried red chillies - 2-3
Curry leaves - 1 strand
Oil - 3 tbsp

Time: 15-20 min
Servings: 4-8

Method:
While you work on the rest of the ingredients, stir the tamarind concentrate into 1 cup of hot water, and cook the toor dal in twice its volume of water.

Heat the oil in a wok and sputter the mustard seeds. Now add the asafoetida, fenugreek seeds, red chillies and curry leaves. Now stir in the quartered eggplant pieces and tomato pieces, fry until cooked. Add the sambar powder, salt, tamarind concentrate, and turmeric powder. Mix well and add 4-6 cups of water. When this mixture boils, add the cooked toor dal and cook on a low flame for a few more minutes. Garnish with coriander leaves and serve hot.

Sambar can be mixed with rice or served with idlis, dosas and vadas, etc.

Source: Mom's recipe
Author: Shrinkingsodacan