Rasavangi
Rasavangi is a tasty south Indian dal made with sambar powder and eggplants or aubergines
Servings: 6 servings
Calories: 191.49kcal
Ingredients
- 2 medium eggplants , chopped into small, even-sized pieces
- ¾ cup lentils (pink lentils or masoor dal, boiled until very soft)
- 2 teaspoon sambar powder
- 1 tablespoon avocado oil or any neutral oil
- 1 sprig curry leaves
- 1 tablespoon tamarind concentrate
- A pinch asafetida (hing)
- 2 dry red chilies
For the masala:
- 1 teaspoon avocado oil or any neutral oil
- 1 tablespoon coriander seeds
- 1 tablespoon chana dal (bengal gram dal)
- 1 dry red chili
- ¼ cup coconut shreds
For the tadka or tempering:
- 1 teaspoon avocado oil or any neutral oil
- 1 teaspoon mustard seeds
- 2 dry red chili peppers
- 2 teaspoon urad dal (black gram lentils)
Instructions
- Make the masala by heating the oil and adding the masala ingredients to it, then stir-frying them until the coriander is lightly golden and fragrant. Remove to a blender and, using just enough water, make a smooth paste.
- Heat 1 tablespoon 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!
Nutrition
Calories: 191.49kcal | Carbohydrates: 28.64g | Protein: 8.91g | Fat: 5.76g | Saturated Fat: 4.09g | Potassium: 617.98mg | Fiber: 13.72g | Sugar: 7.71g | Vitamin A: 44.47IU | Vitamin C: 4.59mg | Calcium: 39.76mg | Iron: 2.73mg