Print Recipe
5 from 1 vote


Course: Dal
Cuisine: Indian
Servings: 6 servings
Author: Vaishali Honawar


  • 2 medium eggplants , chopped into small, even-sized pieces
  • 3/4 cup red lentils or masoor dal , boiled until very soft
  • 2 tsp of sambar powder (the Arusuvai ingredient)
  • 1 tbsp canola or other vegetable oil (not olive)
  • 1 sprig curry leaves
  • 1 1- inch round ball of tamarind , soaked in warm water, then crushed to extract juices. Discard the solids.
  • A generous pinch of asafetida (hing)
  • 2 dry red chilies
  • Fry in 1 tsp oil and then grind to a smooth paste:
  • 1 tbsp coriander seeds
  • 1 tbsp chana dal (bengal gram dal)
  • 1 dry red chili
  • 1/4 cup coconut shreds
  • For the tadka or seasoning:
  • 1 tsp oil
  • 1 tsp mustard seeds
  • 2 dry red chilies
  • 2 tsp udad dal (black gram)


  • Heat the oil in a deep saucepan. Add the eggplant and curry leaves and cook, stirring, for about 5 minutes until the eggplant is quite tender.
  • Add the tamarind water, sambar powder, and the ground spice paste and let them boil together for a few minutes.
  • Add the lentils and simmer 8-10 minutes on a low flame for the flavors to merge
  • For the tadka, heat the oil in a small saucepan. Add mustard seeds, red chilies and black gram.
  • Take off heat as soon as the lentils turn golden-brown. Add to the rasavangi.
  • Garnish with chopped coriander.
  • Rasavangi tastes absolutely delicious served hot with rice. Enjoy!