Eggplant and Chickpeas Dal

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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

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