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.
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)
Ghee/ clarified butter 1 tbsp
Asafoetida a pinch
Mustard seeds 1 tsp
Urad dal 1/2 tsp
Curry leaves 12
- Wash and soak black gram overnight.
- Pressure cook with salt and sufficient water till done.
- Meanwhile wash and soak toor dal.
- When pressure drops add toor dal and pressure cook till both chana and dal are done.
- Wash and chop brinjal into 1" pieces.
- In a separate pan boil brinjal pieces with turmeric , salt and tamarind paste with 350 ml water.
- Boil till brinjal is mushy. Crush a few pieces with the back of a ladle.
- Dry roast all ingredients except fresh coriander till light brown , mentioned under paste.
- Switch of the gas and add coriander , mix well.
- When cool grind into a fine paste using little water.
- Now mix all three-- black gram, toor dal mix, brinjal mix and the paste.
- Check the consistency of the gravy. It should be medium thick.
- Give it a boil . Adjust salt
- For tempering : heat ghee in a pan and add tempering ingredients in the order they are mentioned. Pour tempering over the curry.
- Garnish with chopped coriander.
- Serve with plain rice.
- Tastes better with a dollop of ghee.
- Add water if curry too thick.
- Quantity of tamarind can be adjusted depending on how tangy you like your curry.
- I have made it medium tangy because my husband doesn't like too tangy a stuff