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Eggplant and Chickpeas Dal Recipe

Eggplant and Chickpeas Dal is a popular Indian Curries
Author :
On :
Monday, 20 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 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:

    1. 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.
    2. Close the cooker and pressure cook for 3 whistles.
    3. In a pan dry roast the ingredients under the list 'to roast and grind' and grind into a fine powder.
    4. Once the steam gets released, smash the cooked vegetables and chickpeas with a spatula.
    5. Add the roasted-ground spice powder, remaining chickpeas to the dal and cook on simmer for 5 minutes.
    6. Adjust the thickness of the dal with sufficient water.
    7. Heat the oil, add mustard seeds and let it splutter.
    8. Add urad dal, dry red chillies, curry leaves and fry till brown.
    9. Add the tempered spices and lemon juice to the dal and give a stir.
    10. Serve hot with rice.
    11. Recipe courtesy: Priya Easy N Tasty Recipes


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