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
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.