Pongal Sambar/Eggplant Greengram Sambar

Description

My mom’s one of the special is pongal sambar, she used to do whenever she prepare pongal..tasty sambar, easy to prepare..this sambar goes very well with idli, dosais too..made with brinjal(eggplant) n with split green gram dal, this sambar tastes awesome…as this sambar will be mild, can feed even kids very easily..

Kathirikkai pachaiparuppu sambar/Pongal paasiparuppu sambar/Pongal kathirikkai sambar/ brinjal sambar/greengram brinjal sambar

Ingredients-1
¾ cup	Split green gram
5 nos	Brinjals( medium size)
1 no	Onion
1 no	Tomato(big)
3 nos	Green chillies n salt as per taste

Ingredients-2
2 tsp	Coriandre seed
½ tsp	Asafoetida powder
½ tsp	Fenugreek seed
2 T	Grated coconut

Ingredients-3
½ tsp	Mustard seed
½ tsp	Urad dal
2 nos	Red chillies
2 stks	Cilantro leaves
5 nos	Curry leaves
	Oil for tempering

Instructions

Take a pressure cooker, meanwhile wash thoroughly split green grams thrice with water, finely chop the onion, tomato as well as slightly open the green chillies, cut the brinjals into small pieces too…put everything together with salt as per need also with a pinch of turmeric powder in the pressure cooker with 2 cups of water..cook them until 5 whistles…keep aside, let them cool..now dry roast the fenugreek seeds, coriander seeds, asafoetida powder with grated coconut in simmer until they turn slightly brown, grind the roasted spices nicely in a blender.. once u open the pressure cooker, just smash slightly the cooked dal n vegetable with a spatula n add the grounded roasted spices, put the flame in simmer n stir them for a while, adjust the thickness of the sambar as per ur need at this stage, if u need to make them thinner can add water while adding the spices, as i like them thick, i didnt add much water..heat oil for tempering in a kadai n add mustard seeds, urad dals n red chillies, let them splutters, add the curry leaves too..add this to the already cooked dal..garnish with the finely chopped cilantro leaves..