Servings: 3

Weight Watcher Smart Points: 11

Preparation Time: 30 Minutes

Cooking Time: 20 Minutes

Ready In: 50 Minutes


  • a pinch of asafoetida or ¼ tsp asafoetida powder
  • ¾ tsp black mustard seeds
  • 3-4 dry red chilies
  • 12-15 curry leaves
  • 1 cup tuvar dal/pigeon pea lentils
  • 2.5 to 3 tsp sambar powder
  • 1 small onion, quartered or sliced
  • ½ tsp red chili powder
  • salt as required
  • 1 tbsp seedless tamarind + ½ cup water
  • 1 medium sized tomato, quartered
  • ½ tsp turmeric powder
  • ¾ tsp urad dal/spilt & skinned black gram
  • 2 tbsp groundnut oil or coconut oil or vegetable oil
  • 200 g brinjals


  1. soak the tamarind in ½ cup water for 20-25 minutes.squeeze and extract the pulp from the tamarind.keep the tamarind pulp aside.boil the tuvar dal with onions and a pinch of asafoetida powder with 2.5 to 3 cups water in a pressure cooker, till soft and completely cooked.quarter or chop the brinjals.soak them in salted water for 15-20 minutes.once the pressure settles down, open the cooker lid and mash the dal with a wooden add 2 or 2.5 cups water, chopped brinjals, quartered tomatoes, salt, red chili powder, turmeric powder to the dal.stir and pressure cook again for 1 whistle.let the pressure settle down
  2. the brinjals would be cooked by add the sambar powder, tamarind pulp and simmer the sambar till the rawness of the tamarind goes away and the whole mixture has well blended flavors and a small pan, heat oil.add the mustard seed and urad dal.splutter the mustard seeds and brown the urad dal.add red chilies, curry leaves and asafoetida.fry for some seconds.stir and immediately pour the tempering mixture on the sambar.cover with a lid, so that the flavors get after 4-5 minutes.garnishing with coriander leaves is optional.serve the brinjal sambar hot with steamed rice.

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