Eggplant Sambar Recipe – Indian Yellow Lentil Tamarind Dal. Toor Dal Sambar with Eggplant or other seasonal veggies. Instant Pot or Saucepan. Vegan Gluten-free Soy-free Nut-free Recipe.

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Sambar is a tangy tamarind based Dal with its own spice blend called Sambar powder (recipe in book 1). It has many versions based on the region and family recipes from states in Southern India. This flavorful soup has a different flavor profile from the usual North Indian Dals. Serve it over rice or cooked grains or as a soup. Toor dal (split pigeon peas) are usually the pulse of choice to make sambar.

With the many specific needs for Sambar ( ie, Toor Dal, tamarind, Sambar powder blend), it might feel not easily achievable, but it is a delicious soup to try. I have added the substitute spices for the sambar blend, and other more easily available lentils to use. To sub tamarind, just add some lemon or lime + a pinch of sugar for the sour. Try this amazing flavored regional Dal.

Tamarind makes things look brown but believe you me that sambar is amazingly tasty meal. It is sour, savory, mildly sweet, well spiced and great as a lentil soup or as a side with steamed rice cakes (Idli) or just rice. Both Instant Pot and saucepan instructions below.

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Toor Dal (split pigeon pea) can be labelled as yellow lentils or yellow split peas. These split peas are slightly smaller and duller than yellow split peas and also cook a bit faster. See pics of the dals here. Get the non shiny version if you get them from the Indian store. You can also make this sambar with Moong dal or Red lentils or yellow split peas. Cooking time will vary with those lentils.

If you make this soup, do let me know in the comments how it turned out!