Brinjals cooked with split moong dal
This dish is perfect as a vegetarian dish for a week day. It combines plant protein and roughage all in one dish. It is easy to cook and has a rather predictable flavour as both the dal and the eggplant compliment each other well. This dish is medium spicy so adjust the heat accordingly. This dish can feeds six hungry people.
Split moong dal – 100 grams, soaked for two hours
Brinjal – one large, diced
Curry leaves- two sprigs
Mustard seeds – 3/4 teaspoon
Green chillies- three large
Onions – two, minced
Tomatoes – one large, diced
Ginger and garlic paste – one teaspoon
Red chilly powder- quarter teaspoon
Turmeric powder- quarter teaspoon
Coriander powder- one teaspoon
Fresh coriander – two tablespoons chopped
Oil as required
Salt as required
Mise en place (preparation)
Soak the dal for two hours. Mince the onions and chillies. Chop the tomatoes and cut the brinjals into large dices
In a pot heat oil and crackle the mustard. Now add the curry leaves and the green chillies. They will instantly release their oils and this will hit your nostrils. This is a good thing 😊. Now add the onions and when they are translucent add the tomatoes. Cook this for about two minutes before adding in the ginger and garlic paste along with the turmeric, chilli and coriander powder. Stir this on low heat and add a cup of water and salt. Bring this to boil and add the soaked dal.
Allow this to cook for five to ten minutes on slow heat. You want the dal to cook yet retain a bit of a crunch. Finally add the brinjals and mix well. At this stage, if the dal mixture is too dry, add quarter cup water and cover the dish with a lid. Make sure you keep the flame on low. Check this every three minutes stirring it till the brinjals are cooked. Add the fresh coriander and turn off the gas and let it rest for ten minutes. What ever liquid is in the dish will be absorbed by the dal.