INGREDIENTS
- 1 cup masoor dal, soaked
- 1 eggplant (baingan), chopped
- Few green chillies
- 1–2 onions, chopped
- 2–3 tomatoes, chopped
- 2 tsp ginger-garlic paste
- Red chilli powder
- Coriander powder
- Cumin powder
- Salt to taste
- Turmeric powder
- Garam masala powder
- 1–2 tbsp dahi (optional) or amchur powder
- Coriander leaves, chopped (for garnish)
- Mustard oil
- Water
INSTRUCTIONS
- Heat mustard oil in a kadhai.
- Add the chopped onions and ginger-garlic paste. Sauté until the onions turn translucent.
- Add the chopped tomatoes and cook until softened.
- Add the powdered spices and fry for a few more minutes.
- Add the dahi (or amchur powder) and mix well.
- Add the chopped eggplant and fry for 1–2 minutes.
- Add the soaked masoor dal and water.
- Mix everything well.
- Cover and simmer on low heat until the dal is completely soft and cooked.
- Prepare a tempering with ghee, green chillies, cumin seeds, hing and Kashmiri red chilli powder.
- Pour the hot tadka over the cooked dal.
- Garnish with chopped coriander leaves.
- Serve hot with rotis or steamed rice.
SPICE LEVEL: 🌶
