Place a pan over medium heat and drizzle a little oil (vegetable or olive oil).

As the oil heats up, add mustard seeds, split black gram and red chilies.

Fry them until they turn golden. Add curry leaves and continue to saute for 10 seconds. Add Sambar powder and saute for about 30 seconds.

Add green chilies and chopped onions and saute them until the onions turn transparent.

Add the sliced Brinjal and follow up with turmeric powder and a cup of water.

Place a cover on the pan and let it simmer for 8 minutes or until its a little soft.

Add tamarind water or paste and continue to cook for 5 more minutes.

Now it's time to add Toor dal (steam cooked). Add water and salt to your desired consistency and taste. Stir well and simmer for 2 more mins.

Eggplant Sambar is ready to be served with steamed rice!

Add oil to the inner pot in your Instant Pot and press the sauté option.

As the oil heats up, add mustard seeds and urad dal.

When the mustard seeds start to sputter, add curry leaves and green chilies and stir well for a minute.

Add onions and continue to saute for at least a minute.

Add brinjal pieces, turmeric, and sambar powder and stir well for an even mixture.

Add split Toor dal (split pigeon pea), tamarind, 2 ½ cup water, and salt.

Close the lid of the instant pot. Turn the steam release handle to the “sealing” position. Press on the “Pressure cooking” setting and set the timer for 6 minutes.

When time is up open the lid using 10 minutes natural release option.

Garnish with cilantro and Eggplant Sambar is ready!

Pair it with steamed rice, Dosa or Idli….