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

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