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Baingan Sambhar Recipe

Baingan Sambhar
How to Make Baingan Sambhar

Baingan Sambhar Recipe: Sambhar combines a variety of vegetables with the creamy goodness of lentils, all simmered in a spicy and tangy curry. And baingan sambhar surprises us with a delightful amalgamation of flavours and textures along with fresh flavours. You can pair it with dosa, idli, uttapam, medu vada – all the classic south Indian dishes you like. In fact, it goes perfectly well with plain rice too.

  • Total Cook Time 30 mins
  • Prep Time 05 mins
  • Cook Time 25 mins
  • Recipe Servings4
  • Easy

Ingredients of Baingan Sambhar

  • 2 Large brinjals (baingan)
  • 1 cup toor dal
  • 1 small piece of tamarind
  • 2 tomatoes, diced
  • 2 tbsp sambar powder
  • 1 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • 10-12 curry leaves
  • A pinch of asafoetida (hing)
  • 2 tbsp vegetable oil
  • Salt to taste
  • Water, as needed

How to Make Baingan Sambhar

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Begin by roasting the eggplants. Pierce each eggplant with a fork or knife and roast them directly over an open flame until the skin is charred and the flesh inside becomes tender.
Allow the roasted eggplants to cool, then peel off the charred skin. Mash the eggplant pulp and set it aside.
In a separate pot, wash the toor dal thoroughly and cook them with enough water until they become soft and creamy. You can use a pressure cooker for faster cooking or a regular pot, but it may take longer.
While the lentils are cooking, soak the tamarind in warm water for about 15 minutes. Squeeze the tamarind to extract the pulp and discard any seeds or fibres.
In a large pan, heat the vegetable oil over medium heat. Add mustard seeds and let them splutter. Then, add fenugreek seeds, curry leaves, and a pinch of asafoetida (hing). Stir and sauté for a minute until they release their aromatic flavours.
Add the diced tomatoes to the pan and cook them until they become soft and mushy.
Now, add the sambar powder to the pan and saute for a couple of minutes until the spices are well combined with the tomatoes.
Pour in the tamarind pulp and mix it well. Allow the mixture to simmer for a few minutes.
Add the mashed eggplant to the pan and mix it with the tamarind-spice mixture. Stir well to combine all the ingredients.
Once the lentils are cooked and soft, add them to the pan with the eggplant-tamarind mixture. Stir everything together and let it simmer for about 10-15 minutes on low heat, allowing the sambhar to thicken. Add water as needed to reach your desired consistency.
Season the Baingan Sambhar with salt to taste and continue to simmer for a few more minutes.
Taste the sambhar and adjust the seasoning or spice level if necessary. You can add more tamarind pulp or sambar powder for a tangier or spicier flavour, respectively.
Once the Baingan Sambhar reaches your desired taste and consistency, remove it from the heat.
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