Baingan Sambar: A South Indian Delight You Simply Must Try, Yaar!

Baingan Sambar: A South Indian Delight You Simply Must Try, Yaar!

Namaste, Doston! Vanakkam! Kem cho?

Chef Curry Do’pyaza here, back with another dish that will transport you straight to the sun-kissed lands of South India. Today, we’re diving headfirst into a bowl of soulful, tangy, and utterly delicious Baingan Sambar!

This isn’t just any lentil stew, my friends. This is a culinary hug in a bowl, a symphony of flavors that will dance on your tongue and leave you craving more.

Occasions for Sambar Celebrations:

Sambar is a staple in South Indian households, especially in Tamil Nadu, Karnataka, Kerala, and Andhra Pradesh. It’s a star at weddings, a comforting presence during festivals like Diwali and Pongal, and a regular guest at lunch and dinner tables throughout the year. Think of it as the South Indian equivalent of dal – always there, always welcome, and always delicious!

A Little History Lesson (Don’t worry, it’s short!):

Legend has it that Sambar was invented in the kitchen of the Thanjavur Maratha ruler Shahuji Maharaj in the 17th century. He was trying to make a dal for himself, but he used tamarind instead of kokum. The result was a tangy, flavorful stew that became an instant hit! It was named “Sambar” in honor of Sambhaji, a Maratha ruler who was visiting at the time. Pretty cool, right?

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 40 minutes

Ingredients You’ll Need (The Good Stuff!):

• 1 medium sized Baingan (Eggplant/Aubergine), about 250 grams, cut into 1-inch cubes
• 1/2 cup Toor Dal (Split Pigeon Peas), washed thoroughly
• 1 medium sized Onion, finely chopped
• 2 medium sized Tomatoes, finely chopped
• 2-3 Green Chilies, slit lengthwise (adjust to your spice preference)
• 1 inch piece of Adrak (Ginger), grated
• 1 tsp Rai (Mustard Seeds)
• 1 tsp Jeera (Cumin Seeds)
• 1/4 tsp Hing (Asafoetida)
• 1/2 tsp Haldi (Turmeric Powder)
• 1 tbsp Sambar Masala Powder (store-bought or homemade)
• 1 tbsp Dhania Powder (Coriander Powder)
• 1/2 tsp Lal Mirch Powder (Red Chili Powder) (optional, for extra heat)
• 1 lemon sized ball of Imli (Tamarind), soaked in 1 cup of warm water
• 2 tbsp Vegetable Oil
• Fresh Dhaniya (Cilantro) leaves, chopped for garnish
• Salt to taste

Step-by-Step Instructions (Easy Peasy!):

1. Cook the Dal: In a pressure cooker or pot, cook the washed toor dal with 2 cups of water and a pinch of turmeric powder until it is soft and mushy. If using a pressure cooker, cook for 3-4 whistles. If using a pot, it will take about 20-25 minutes. Mash the cooked dal lightly with a spoon.
2. Sauté the Aromatics: Heat oil in a large pot or deep pan over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds and asafoetida. Sauté for a few seconds until fragrant.
3. Build the Flavor: Add chopped onions and green chilies. Sauté until the onions turn a beautiful golden brown. Then, add grated ginger and sauté for another minute.
4. Tomato Time!: Add the chopped tomatoes and cook until they soften and become pulpy.
5. Spice It Up!: Add turmeric powder, sambar masala powder, coriander powder, and red chili powder (if using). Sauté for a minute, stirring constantly to prevent burning.
6. Eggplant Extravaganza: Add the cubed eggplant and mix well with the spices. Sauté for 5-7 minutes, until the eggplant starts to soften slightly.
7. Dal and Tamarind Tango: Pour in the cooked dal and tamarind extract (squeeze the tamarind pulp to extract the juice and discard the solids). Add salt to taste and bring the mixture to a boil.
8. Simmer and Savor: Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, allowing the flavors to meld together beautifully. Stir occasionally to prevent sticking.
9. Garnish and Serve: Garnish with fresh cilantro leaves and serve hot with rice, idli, dosa, or vada.

Chef Curry’s Tips for Sambar Perfection:

• Tamarind is Key: The tanginess of the tamarind is what gives sambar its signature flavor. Adjust the amount of tamarind extract to your liking.
• Sambar Masala Magic: Use a good quality sambar masala powder for the best flavor. You can find it at most Indian grocery stores or make your own!
• Vegetable Variety: Feel free to add other vegetables like drumsticks, okra, or carrots to your sambar.
• Consistency is King: Adjust the amount of water to achieve your desired consistency. Some people prefer a thicker sambar, while others like it a bit thinner.

Sambar Your Way: Different Cooking Methods

• Gas Stove/Induction Stove: Follow the recipe as described above.
• Pressure Cooker: After sautéing the vegetables and spices, add the cooked dal, tamarind extract, and salt. Pressure cook for 2-3 whistles.
• Slow Cooker/Crockpot: Sauté the vegetables and spices on the stovetop. Then, transfer everything to the slow cooker, add the cooked dal, tamarind extract, and salt. Cook on low for 6-8 hours or on high for 3-4 hours.
• Microwave: I don’t recommend making sambar entirely in the microwave as the flavors develop best with slow simmering.

Nutritional Information (Approximate per serving):

• Calories: 250-300
• Protein: 10-12 grams
• Carbohydrates: 40-45 grams
• Fat: 8-10 grams

Serving Suggestions (The Perfect Companions):

• Rice: The classic combination!
• Idli: Soft and fluffy steamed rice cakes that soak up the sambar beautifully.
• Dosa: Crispy, savory crepes that are perfect for dipping in sambar.
• Vada: Savory lentil fritters that add a delightful crunch to your meal.

Time to Get Cooking, Friends!

There you have it – my recipe for a truly amazing Baingan Sambar. I encourage you to try this recipe at home. Share the joy of this delicious and wholesome dish with your friends and family. They will thank you for it!

Happy cooking, and until next time, remember to keep the spice alive!