Name: Brinjal and Mango Sambar
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 cup toor Dal ((split pigeon peas)); 1 small ripe mango (peeled and cubed); 6-8 small eggplants ((brinjals), chopped); 1 onion (chopped); 2 tomatoes (chopped); 2-3 green chilies (slit); 1 tablespoon tamarind paste; 1 tablespoon turmeric powder; 1 tablespoon sambar powder; Salt (to taste); Water; Fresh coriander leaves (for garnish); 2 tablespoon oil; 1 tablespoon mustard seeds; 1 tablespoon cumin seeds; 2-3 dry red chilies; 1 pinch asafoetida ((hing)); Curry leaves

Brinjal and Mango Sambar

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Brinjal and Mango Sambar is a delicious South Indian dish that combines the flavors of eggplant (brinjal) and mango with a spicy lentil-based broth called sambar. It’s a unique and flavorful dish that is popular in Tamil Nadu and Kerala.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 4 servings

Course: Lunch

Cuisine: Indian

Calories: 428

Ingredients Method Nutrition

Ingredients

1 cup toor Dal (split pigeon peas)
1 small ripe mango peeled and cubed
6-8 small eggplants (brinjals), chopped
1 onion chopped
2 tomatoes chopped
2-3 green chilies slit
1 tablespoon tamarind paste
1 tablespoon turmeric powder
1 tablespoon sambar powder
Salt to taste
Water
Fresh coriander leaves for garnish

For tempering:

2 tablespoon oil
1 tablespoon mustard seeds
1 tablespoon cumin seeds
2-3 dry red chilies
1 pinch asafoetida (hing)
Curry leaves

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Method

Wash the toor dal and cook it in a pressure cooker with water until soft and mushy. Set aside.
In a large pot, add the chopped mango, eggplants, onion, tomatoes, green chilies, tamarind paste, turmeric powder, sambar powder, and salt. Add enough water to cover the vegetables and bring to a boil. Let it simmer until the vegetables are cooked.
Once the vegetables are cooked, add the cooked toor dal to the pot and mix well. Adjust the consistency by adding more water if needed.
In a separate small pan, heat oil for tempering. Add mustard seeds and let them splutter. Then add cumin seeds, dry red chilies, asafoetida, and curry leaves. Fry for a few seconds.
Pour the tempering over the sambar and mix well. Let it simmer for a few more minutes for the flavors to meld.
Garnish with fresh coriander leaves.
Serve hot with steamed rice or idli/dosa.
Enjoy!

Nutrition

Calories: 428kcalCarbohydrates: 80gProtein: 16gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 126mgPotassium: 1899mgFiber: 30gSugar: 38gVitamin A: 1305IUVitamin C: 48mgCalcium: 110mgIron: 4mg

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Brinjal and Mango Sambar