Authentic Toor Dal & Brinjal Sambar Recipe – South Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Authentic Toor Dal & Brinjal Sambar Recipe – South Indian Comfort Food

Introduction

Oh, sambar! Just the word conjures up images of steaming idlis, crispy dosas, and lively family meals. It’s the quintessential South Indian comfort food, isn’t it? I remember learning to make sambar from my grandmother – her version was legendary, and I’ve been trying to recreate that magic ever since. This toor dal and brinjal sambar is a close contender, and I’m so excited to share it with you. It’s a little bit tangy, a little bit spicy, and completely satisfying.

Why You’ll Love This Recipe

This sambar is more than just a dish; it’s an experience. It’s packed with flavour, incredibly versatile, and surprisingly easy to make. Plus, it’s a fantastic way to get your daily dose of lentils and veggies! Whether you’re a seasoned cook or just starting out, this recipe will quickly become a staple in your kitchen.

Ingredients

Here’s what you’ll need to create this delicious sambar:

• 1 cup toor dal (pigeon peas)
• ¼ tsp turmeric powder
• 1 lemon-sized tamarind ball
• 3-4 baby brinjals (kathirikai)
• Salt to taste
• 3 tbsp coconut oil
• ½ tsp black mustard seeds
• ½ cup chopped shallots
• A few curry leaves
• 2 tsp sambar powder
• 1 pinch asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Toor Dal: Choosing the Right Variety
Toor dal, also known as arhar dal, is the star of the show. Look for bright yellow, split pigeon peas. About 200g of toor dal is equivalent to 1 cup.

Tamarind: Fresh vs. Paste & Regional Preferences
I always prefer using a fresh tamarind ball for the most authentic flavour. But tamarind paste works in a pinch – use about 2 tablespoons. Different regions in South India have different preferences for tamarind sourness, so adjust to your liking!

Brinjal (Kathirikai): Types & Selection
Baby brinjals (kathirikai) are ideal because they’re tender and absorb the flavours beautifully. But feel free to use any small variety. Avoid larger, more mature brinjals as they can be bitter.

Sambar Powder: Homemade vs. Store-Bought & Spice Levels
Store-bought sambar powder is perfectly fine, but homemade is where the real magic happens! The spice level varies greatly, so start with 2 teaspoons and adjust to your preference.

Coconut Oil: The Traditional Choice & Alternatives
Coconut oil is traditional and adds a lovely aroma. If you don’t have it, you can use any neutral-flavored oil like sunflower or vegetable oil.

Asafoetida (Hing): Benefits & Usage
Asafoetida (hing) adds a unique umami flavour and aids digestion. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the toor dal in about 3 cups of water for at least 2 hours. This helps it cook evenly.
2. Drain the soaked dal and add it to a pressure cooker with ¼ tsp of turmeric powder and about 4 cups of fresh water. Pressure cook for 20 minutes (around 4-5 whistles).
3. Once the pressure has released, open the cooker and mash the cooked dal until it’s smooth. Set aside.
4. Now, soak the tamarind in about 1 cup of warm water for 15-20 minutes. Extract the juice and discard the pulp.
5. In a separate pot, simmer the tamarind juice with the baby brinjals until they are tender – about 10-15 minutes.
6. Combine the mashed dal and the brinjal-tamarind mixture in a large pot. Add water if the sambar is too thick. Season with salt and simmer for another 5-10 minutes.
7. Time for the tempering! Heat the coconut oil in a small pan. Add the mustard seeds and let them splutter.
8. Add the chopped shallots and sauté until golden brown. Then, add the curry leaves and asafoetida (hing) and sauté for another minute.
9. Add the sambar powder to the tempering and roast briefly (about 30 seconds). Be careful not to burn it!
10. Pour the tempering into the sambar and mix well. Adjust the seasoning if needed.
11. Serve hot with rice, idli, dosa, or vada!

Expert Tips

A few little things that can elevate your sambar game:

Soaking & Cooking the Dal for Perfect Texture
Don’t skip the soaking! It makes the dal cook faster and gives it a smoother texture.

Achieving the Right Tamarind Sourness
Taste the tamarind extract before adding it to the sambar. If it’s too sour, add a little jaggery or sugar to balance it out.

Tempering Techniques for Maximum Flavor
The tempering is key! Make sure the oil is hot before adding the mustard seeds, and don’t overcrowd the pan.

Variations

Sambar is incredibly adaptable. Here are a few ideas:

Vegan Sambar Adaptation
This recipe is already naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.

Gluten-Free Confirmation
Yes! This recipe is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)
Adjust the amount of sambar powder to control the spice level. Start with 1 tsp for mild, 2 tsp for medium, and 3 tsp or more for hot.

Festival Adaptations (Pongal, Onam)
During Pongal and Onam, sambar is a must-have! You can add extra vegetables like pumpkin, carrots, and drumsticks for a more festive touch. My aunt always adds a handful of chopped cilantro for freshness.

Serving Suggestions

Sambar is best enjoyed with:

• Steaming hot rice
• Crispy dosas
• Soft idlis
• Vada (savory fritters)
• Uttapam (thick pancakes)

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for longer storage.

FAQs

Got questions? I’ve got answers!

What is the best way to soak toor dal for sambar?
Soak the toor dal in plenty of water for at least 2 hours, or even overnight. This ensures it cooks evenly and becomes soft.

Can I use a different type of brinjal in this recipe?
You can, but baby brinjals are preferred for their tenderness. If using larger brinjals, remove the skin and soak them in salted water to reduce bitterness.

How do I adjust the sourness of the sambar?
Taste the tamarind extract before adding it. If it’s too sour, add a little jaggery or sugar.

What is asafoetida (hing) and can I skip it?
Asafoetida adds a unique flavour and aids digestion. You can skip it, but it won’t be quite the same.

Can I make sambar powder at home?
Absolutely! There are tons of recipes online. It’s a bit of work, but the flavour is incredible.

How long does sambar stay fresh in the refrigerator?
Sambar stays fresh in the refrigerator for up to 3 days.