Cook the dal in a pressure cooker till soft and mash it.
Soak the tamarind in water and extract the juice.
Chop the brinjal into big pieces.
Heat oil in a pan and add red chillies, urad dal, channa dal, a pinch of asafoetida and coriander seeds. Fry until the dal turns light brown.
Now add the grated coconut and fry until light brown in colour.
Grind the contents of the pan to a fine paste and set aside.
In another pan, pour the remaining oil and add the mustard seeds.
When the mustard seeds splutter, add the curry leaves and chopped brinjal. Fry for a few seconds.
Add the tamarind extract and salt. Bring to a boil.
Finally, add the smashed dal and ground paste. Cook for 5 mins and take off flame.
Serve hot with rice.
Recipe & image courtesy: www.subbuskitchen.com
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.