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5 from 2 votes


Rasavangi is a tasty south Indian dal made with sambar powder and eggplants or aubergines
Prep Time15 mins
Cook Time30 mins
Course: Dal
Cuisine: gluten-free, Indian, nut-free, Soy-free, Vegan, Vegetarian
Servings: 6 servings
Calories: 191.49kcal


  • 2 medium eggplants , chopped into small, even-sized pieces
  • 3/4 cup lentils (pink lentils or masoor dal, boiled until very soft)
  • 2 tsp sambar powder
  • 1 tbsp vegetable oil
  • 1 sprig curry leaves
  • 1 tbsp tamarind concentrate
  • A pinch asafetida (hing)
  • 2 dry red chilies

For the masala:

For the tadka or tempering:


  • 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 tbsp 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!


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