Ingredients

• 1/2 cup - Split yellow moong dal
• 3 cups - Eggplants (cubed)
• 1 cup - Chickpeas (cooked)
• 1no Onion (chopped)
• 1no Tomato (chopped)
• 3 Green chillies (slit opened)
• 1/4 tsp - Turmeric powder
• 1 tsp - Lemon juice
• 1/2 tsp - Mustard seeds
• 1/2 tsp - Urad dal
• 2 Dry red chillies
• Few curry leaves
• Oil
• Salt
• To roast and grind:
• 2 tbsp - Coriander seeds
• 1/2 tsp - Asafetida powder
• 1/4 tsp - Fenugreek seeds
• 3 tbsp - Coconut (grated)

How to Make Eggplant and Chickpeas Dal

• In a pressure cooker add the washed moong dal, cubed eggplants, half cup of chickpeas, chopped onions, chopped tomatoes, slit opened green chillies with turmeric powder, salt and sufficient water for cooking.
• Close the cooker and pressure cook for 3 whistles.
• In a pan dry roast the ingredients under the list 'to roast and grind' and grind into a fine powder.
• Once the steam gets released, smash the cooked vegetables and chickpeas with a spatula.
• Add the roasted-ground spice powder, remaining chickpeas to the dal and cook on simmer for 5 minutes.
• Adjust the thickness of the dal with sufficient water.
• Heat the oil, add mustard seeds and let it splutter.
• Add urad dal, dry red chillies, curry leaves and fry till brown.
• Add the tempered spices and lemon juice to the dal and give a stir.
• Serve hot with rice.
• Recipe courtesy: Priya Easy N Tasty Recipes