Wash and soak dal for half an hour. Wash, remove stem and cut each brinjal into four lengthwise. Wash and crush the garlic without peeling. Remove stems of red chillies. Cook the dal in a cooker with two cups of water until soft.
Add brinjal pieces, salt and cook till the brinjal is done. Heat one teaspoon of oil and lightly fry the whole red chillies and coriander seeds. Grind together coconut, tamarind, turmeric powder and fried ingredients until fine. Add the ground masala to the dal and bring it to a boil. Heat remaining oil, add crushed garlic.
When garlic turns light brown and add it to the sambare. Stir and serve hot.