Kathirikai Murungakai Sambar / Brinjal Drumstick Pressure Cooker Sambar | South Indian Recipes

Sambar is an important part of a South-Indian meal. No South-Indian Thali will be complete without this lentil soup. It is simply divine and what would be part of a comforting home cooked food for me. This is the method I follow when pressed for time and it gets ready in under 30 minutes. 

Ingredients:
Serves - 4-6; soaking time - 30 mins; cooking time - 30 mins.
Toor dhal/Pigeon Peas - 1 cup
Brinjal - 5 small or 1/2 of a big one - cut into wedges
Drumstick - 1 - cut into 2 inch pieces
Onion - chopped - 1 cup
Tomato - 1 small - chopped
Tamarind - size of a gooseberry/marble - soak in warm water and extract juice
Turmeric powder - 1/2 tsp
Sambar Powder - 1 1/2 tsp
Kashmiri Chilli powder - 1/4 tsp (optional)
Salt - to taste
Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Curry Leaves - from a twig
Asafoetida - 1/2 tsp

Method:
Wash and soak the dhal in water for 30 mins. Pressure cook with 3 cups of water, turmeric powder and salt for 3 whistles. When the pressure is released, drain and reserve the water. Using the back of a rounded spoon mash the cooked dhal. Add the reserved water and another cup or two more of water. Drop the brinjal, drumstick, chopped onion, tomato, sambar powder, chilli powder and more salt if needed. Cover and cook for another whistle. When the pressure is released, add the tamarind juice and allow it to boil for 5 minutes. Do a taste check and season with the tempered ingredients. Serve hot with rice and if desired with a dollop of ghee.
Notes:
Any vegetable or a combo of more than one vegetables can be used in a sambar.