Ingredients

Brinjal (Egg plant) - small/med. 4 nos (Finely chopped)
Toor Dal - 1/2 cup
Moong Dal (split) / Pasi-pachai paruppu - 1/4 cup
Onions - 2 med. (Finely chopped)
Tomatoes - 1 med (Finely chopped)
Tamarind Water - 1 /1-1/2 cups
Salt to taste

Powder:

Red whole chillies - 5 nos.
Coriander seeds - 2 tbsp
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Cumin seeds - 2 tsps

Fry in a medium heat and grind coarsely. (Like sooji / rava) 

Method:

In a pressure pan mix everything except tamarind & salt with 3 cups of water and pressure cook. Let it cool down in the pan. 
Then keep the pan uncovered and add salt & mash until everything mixes well & stir. Add some water if it is too thick. 
Bring the pan to heat and add the ground powder & tamarind water. Stir continuously. 
Bring it to boil and simmer. 
In a separate pan heat 3 tsps of oil, add mustard seeds, cumin seeds, urad dal (each of these 1 tsp), 2 red chillies crushed with fingers, curry leaves. Pour this seasoning onto the mixture in the pan. 

Venn pongal | Chakkara pongal | Poli