Sambar is a lentil based vegetable stew. Pigeon pea lentil is used for preparing the sambar. In Mysore Karnataka sambar is called Huli and Pulusu in telugu. Depending on the region spices/ingredients vary. Posted here is Badanekayi erulli huli (Egg plant with onion sambar). This sambar with steamed rice or finger millet ball (ragi) is a common staple in Southern Karnataka.
- Ease - Moderate
- Preparation time 10 minutes
- Cooking time - 1/2 hr
- Serves - 6 persons
- Brinjal (Long) - 1/4 Kg
- Tur dal (Pigeon pea lentil) - 1 cup
- Onions - 4 big
- Tomato - 2 large
- Tamarind - 1 lemon size
- Oil - for seasoning
- Turmeric- 1 pinch
- Mustard - 1/2 spoon
- Salt to taste
For masala
- Hing (asafoetida) - 4 -5 grains
- Fenugreek - 3/4 spoon
- Cumin - 3/4 spoon
- Urad dal - 3/4 spoon
- Channa dal - 3/4 spoon
- Coriander - 3spoons
- Cinnamon - 1 1/2 inch stick
- Byadagi chillies- 7-8Coconut - 1 cup
- Chopped and fried onions - 2 spoons
Pressure cook tur dal/if you cook in a pan add 1/2 spoon oil and a pinch turmeric 
- Wash and cut brinjal as shown into bite sized pieces (put cut pieces into a bowl of water to avoid discoloration)
- Cut onions as shown
- Cut tomatoes into pieces (8 parts/tomato)
- Add cut vegetables to cooked dal and boil further till vegetables get cooked
- Add salt to taste
Preparation of masala
To a kadai on medium flame add 1/2 spoon oil and roast hing, channa dal, urad dal till golden then add fenugreek, cumin, coriander and chillies till aroma wafts keep it aside, add chopped onions and fry till golden. Grind all the roasted ingredients with fried onions and coconut to a smooth paste.
Step 3
Add ground masala and tamarind juice to the cooked lentil and vegetables, bring it to boil and season with mustard seeds and curry leaves.
Serve this spicy aromatic sambar on the side with steamed rice or Ragi mudde(ragi balls)
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