Ingredients:

• 150 g – thuvar dal
• 50 g – Channa dal
• 1 large Lemon size – Imli (tamarind)
• 10-15 – baby Brinjals
• 1.5 tbsp – rasam powder
• salt to taste
• curry leaves, coriander leaves, mustard for seasoning
• For garnishing:
• 4 tbsp – Coconut grated
• 1 tsp – Channa dal
• 2 tsp – Urad Dal
• 1 tsp – dry Dhania
• 2 – Red Chillies
• 10 – black pepper
• 1/2 tsp – Methi seeds (optional)
• 1/6 tsp – Hing powder

Method:

1. Soak tamarind in about 1/2 litre water and take out the juice.
2. Boil the dal in pressure cooker with sufficient water.
3. Drain the water and keep it aside.
4. Mash it a little when the dal becomes hot. Keep it aside.
5. Slit the baby brinjals from the bottom up to half of its size.
6. Cut the stem off. Boil in water for about 10 mins.
7. Do not fully cook it.
8. Add the rasam powder to the tamarind water, one or two green chillies, a little salt and boil it till the raw smell of the rasam powder disappears.
9. Add curry leaves.
10. Add the boiled brinjals with the water and boil it for a few minutes till tender.
11. Add the dal paste and the dal water.
12. Allow it to simmer for a few minutes.
13. While the rasam has boiled, fry all the garnishing ingredients in a little oil. Grind it to a nice paste.
14. Add this paste to the simmering rasam and increase the flame to full. Allow the rasam to boil for 2 mins. Do not over-boil it.
15. Simmer it and the season with mustard seeds popped in 1 tsp gingili oil.
16. Add the green dhania.
17. Serve it with plain rice and deep fry papadams.

Recipe courtesy of Natarajan