Brinjal/Eggplant Dal

Ingredients:

Brinjal/Eggplant - 1 Lb (Chopped)

Moong Dal - 1/2 Cup (Dry Roasted)

Onion - 1 (Large - Finely Chopped)

Tomatoes - 2 (Medium - Chopped)

Green Chillies - 3 to 4 (Slit Lengthwise)

Garlic Cloves - 3 (Crushed)

Ginger - 1 Small Piece (Crushed)

Turmeric Powder - 1/4 tsp.

Red Chilli Powder - 1/2 tsp.

Asafoetida - 1/4 tsp.

Mustard Seeds - 1 tsp.

Cumin Seeds - 1/2 tsp.

Whole Red Chillies - 2

Curry Leaves - Few

Coriander Leaves - Few (For Garnishing)

Salt - To Taste

Oil - 3 tbsp.

Method:

Wash the brinjal/eggplant and chop them into medium pieces.Set it aside.

Finely chop onions and tomatoes and keep it aside.Slit the green chillies

lengthwise and crush the garlic cloves and ginger.Set it aside.

Heat a small pan and dry roast the moong dal until a nice aroma rises.

Then soak it in cold water for 30 mins.

Pressure cook the soaked moong dal along with chopped eggplant/brinjal,

chopped onion,tomatoes,green chillies,crushed garlic cloves,crushed ginger,

turmeric powder,red chilli powder and a drizzle of vegetable oil for 3 to 4

whistles.

Wait for the pressure to release.Then heat a pan with some oil and season

with mustard seeds and let it crack.

Now add cumin seeds,curry leaves,asafoetida and whole red chillies and

let it fry for a minute.

Then add the cooked moong dal along with the veggies and spices.Stir it

well.Add salt to taste and mix it well until everything is well-blended.

Allow it to boil for 2 to 3 mins.Garnish with some coriander leaves and

serve it hot with rice and some ghee,if desired.