Eggplant & Tomato Sambar

Tur Dal / Yellow Split Pigeon peas - 3/4 cup
Water - 3 cups
Turmeric - 1/4 tsp
Salt
Oil - 1 tbsp
Black Mustard Seeds - 1/2 tsp
Green Chili - 2, chopped
Hing / Asafoetida - a pinch
Curry Leaves - 10
Yellow Onion - 1/2, chopped
Big Eggplant - 1/2, cut into tiny cubes
Tomato - 1, cut into small cubes
Tamarind - 2 tsp, soak in warm water for 30 minutes and discard the pulp
Jaggery - 2 tsp, grated
Sambar powder - 2 heaped tsp

Wash the tur dal in plenty of water. Add 3 cups of water, salt and turmeric and cook in a pressure cooker till very soft. (5 whistles is prestidge cooker)

Heat oil in a pan. Add the mustard seeds and once they start popping, add hing, green chili and onion. Cook for a couple of minutes.

Add the chopped brinjal, a little salt, turmeric and curry leaves. Mix everything well. Sprinkle a little water and cover and cook on medium low heat till the eggplant is cooked.

Add chopped tomato, tamarind extract and jaggery.

Then add the boiled tur dal and sambar powder. Mix well. Add a little water if required. Check the seasoning. Bring it to boil and cook till desired consistency.