Ingredients
|
For 15
|
Split red gram
|
225gms
|
Brinjals (1 large)
|
225gms
|
Potatoes (2 medium)
|
225gms
|
Tomatoes
|
2
|
Peanuts
|
½ cup
|
Coriander seeds
|
1 tbsp
|
Cumin
|
½ tsp
|
Pepper corns
|
a few
|
Fenugreek
|
a few
|
Turmeric
|
¼ tsp
|
Split Bengal gram
|
1 tbsp
|
Split black gram
|
1 tbsp
|
Red chillies
|
6 – 8
|
Tamarind
|
size of a lime
|
Oil
|
1 tbsp
|
Mustard seeds
|
a few
|
Asafoetida
|
a pinch
|
Curry leaves
|
a few
|
Salt
|
to taste
|
Clean red gram and boil with peanuts in 4 cups of water.
Clean and cut brinjals, potatoes. Add to the cooked red gram and peanuts and
simmer till done. Roast coriander, cumin, peppercorns, fenugreek, Bengal gram,
black gram and red chillies separately. Grind together with tamarind to form a
fine paste. Heat the oil. Add mustard seeds, curry leaves and asafoetida. As
seeds splutter, add ground spices and fry for about 5 minutes. Add cooked red
gram, vegetable mixture, salt to taste and more water, if desired. Simmer for
10 to 15 minutes. Serve hot with boiled rice and spinach.
