Ingredients:
Red Gram Dal - 1/2 cup
Tamarind - marble sized ball
Green Chillies - 2, slit lengthwise
Tomato - 1, small, chopped
Tender Brinjals - 150 gms, quartered
Salt to taste
Turmeric Powder - 1/2 tsp
Sambar Powder - 1/2 tsp
Jaggery - 1 tblsp, powdered
Coriander Leaves - small bunch, chopped fine for garnishing

Spice Paste:
Oil - 1 tsp
Coriander Seeds - 1 1/2 tblsp
Dry Red Chillies - 2
Asafoetida Powder - 1/2 tsp
Fresh Coconut - 4 tblsp, grated

For Tempering:
Ghee - 2 tsp
Mustard Seeds - 1 tsp
Dry Red Chilli - 1, halved
Curry Leaves - few

Method:
1. Pressure cook the dal and set aside.
2. Soak the tamarind in 1 cup water and extract the juice.
3. Fry in 1 tsp oil the coriander seeds, red chillies and asafoetida. Grind to a fine paste, adding the coconut. Use very little water.
4. Heat 2 tsp ghee and add the ingredients for tempering. When the mustard seeds splutter, add the green chillies, chopped tomato and brinjals. Saute for a minute.
5. Mix in the salt, turmeric powder, sambar powder, tamarind juice and jaggery and cook on low heat till the vegetables are tender.
6. Stir in the cooked dal and the spice paste. Simmer for a couple of minutes for the flavours to blend.
7. Garnish with chopped coriander leaves.
8. Serve hot with rice.