Eggplant Moong dal Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 2 tbsp - Cooked moong dal
  • 1/2 cup - Smashed eggplant puree
  • 1 tsp - Rasam powder
  • 1no Tomato(ripen)
  • 2 - Garlic (crushed)
  • 1 tsp - Lemon juice
  • 3 - Curry leaves
  • 1/2 tsp - Mustard seeds & cumin seeds
  • 1/4 tsp - Asafetida powder
  • 2 - Dry red chillies
  • Few curry leaves
  • 2tsbp - Chopped coriander leaves
  • Salt
  • Oil

How to Make Eggplant Moong dal Rasam

  • In a bowl smash the tomatoes nicely.
  • Add the cooked moong dal, smashed eggplant puree, crushed garlic cloves, rasam powder, salt and water as required.
  • Heat a tsp of oil in a kadai.
  • Add mustard seeds, cumin seeds, asafoetida powder and red chillies, let them turn brown.
  • Add the curry leaves, prepared rasam and let it boil.
  • Once the rasam starts bubbling switch off the stove and add lemon juice and chopped coriander leaves.
  • Serve with rice.
  • Recipe courtesy: Priya Easy N Tasty Recipes

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