BAINGAN KA SAMBHAR- SK Khazana

Ingredients list for BAINGAN KA SAMBHAR- SK Khazana

• 4-5 small Green brinjals quartered lengthwise and soaked in water
• 1/2 cup Toor dal
• to taste Salt
• 1/4 teaspoon Turmeric powder 2 pinches +
• 2 tablespoons Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Black gram split (urad dal dhuli)
• 10-15 Curry leaves
• 1/2 teaspoon Asafoetida
• 1 teaspoon Coconut oil
• 12-15 Madras onions peeled
• 2 Dried red chillies
• 1/2 teaspoon Red chilli powder
• 1 tablespoon Sambhar powder
• 1 large Tomato finely chopped
• 1/2 tablespoon Tamarind pulp
• 1/2 teaspoon Granulated sugar
• 2-3 Green chillies
• for garnish coriander leaves chopped, 2 tsps +

Method

1. Take Tata Sampann Toor Dal in a large bowl and wash it 2-3 times with sufficient water. Drain and put it into a pressure cooker.
2. Add sufficient water, ¼ tsp salt and a pinch of turmeric powder. Close the cooker with its lid and cook under pressure 3-4 whistles on high heat, the reduce heat and cook further for 10 minutes on low heat. Allow the pressure to reduce completely.
3. Add a little salt and a pinch of turmeric to the soaked brinjals.
4. Heat oil in a deep non-stick pan, add mustard seeds and let them splutter. Add split black gram, curry leaves, asafoetida and coconut oil and sauté for a few seconds.
5. Add onions and sauté for 1-2 minutes. Break dried red chillies and add and mix well. Cook till the onions turn translucent.
6. Add salt, red chilli powder and remaining turmeric powder and mix well. Add sambhar masala powder and mix well, add 3 tbsps water, mix and cook for 1 minute.
7. Add tomato and sauté well. Drain and add brinjal, mix well and sauté on medium heat for 2-3 minutes. Cover and cook for 3-4 minutes.
8. Open the lid of the cooker and mash the pigeon peas lightly.
9. Add tamarind pulp to the brinjal mixture and mix well. Add the pigeon peas and mix well.
10. Add sugar, green chillies and coriander leaves, mix and cook for 8-10 minutes.
11. Transfer the sambhar into a serving bowl, garnish with coriander leaves and serve hot.