Rasavangi

Rasavangi , a South Indian curry, pairs very well with plain rice.

 

  

Ingredients :

Black gram  ( kala chana )                          1/2 cup

Toor dal ( split pigeon peas)                      1/4 cup

Brinjal                                                       1 med sized ( of the big variety)

Salt to taste

Water                                                       350 ml.

Tamarind paste                                         2 tbsp

Turmeric pd.                                             1/2 tsp

Chopped coriander.                                   2 tbsp.

Paste

Whole coriander seeds                             1 tbsp

Chana dal                                                1 /2 tbsp

Urad dal                                                   1/2 tbsp

Peppercorn                                              14 no.

Cloves                                                      4 no.

Whole red chilly                                        4 no.

Fresh coconut                                           1/2 cup ( grated)

Tempering:

Ghee/ clarified butter                                1 tbsp

Asafoetida                                                a pinch

Mustard seeds                                          1 tsp

Urad dal                                                    1/2 tsp

Curry leaves                                              12

 

Method :

1. Wash and soak  black gram overnight.
2. Pressure cook with salt and sufficient water till done.
3. Meanwhile wash and soak toor dal.
4. When pressure drops add toor dal and pressure cook till both chana and dal are done.
5. Wash and chop brinjal into 1" pieces.
6. In a separate pan boil brinjal pieces with turmeric , salt and tamarind paste with 350 ml water.
7. Boil till brinjal is mushy. Crush a few pieces with the back of a ladle.
8. Dry roast all ingredients except fresh coriander  till light brown , mentioned under paste.
9. Switch of the gas and add coriander , mix well.
10. When cool grind  into a fine paste using little water.
11. Now mix all three-- black gram, toor dal mix, brinjal mix and the paste.
12. Check the consistency of the gravy. It should be medium thick.
13. Give it a boil .  Adjust salt
14. For tempering : heat ghee in a pan and add tempering ingredients in the order they are mentioned. Pour tempering over the curry.
15. Garnish with chopped coriander.
16. Serve with plain rice.
17. Tastes better with a dollop of ghee.

Tip :

1. Add water if curry too thick.
2. Quantity of tamarind can be adjusted depending on how tangy you like your curry.
3. I have made it medium tangy because my husband doesn't like too tangy  a stuff