Oil is tempered with South Indian style spices. Indian eggplants / brinjals are chopped up and cooked in tempered oil along with tomato and tamarind. Then the cooked masoor dal is added to the eggplants and boiled for few minutes before serving eggplant tomato dal with steamed rice or with roti or chapati.
Makes: around 3 Servings of Eggplant Tomato Dal.
Red Lentils Split / Masoor Dal 1 Cup
Baby Eggplants 3
Tomato 1 Large
Green Chiles 3 – 4
Tamarind 1 inch Piece
Turmeric Powder a big pinch
Red Chile Powder 1/4 tsp
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Garlic 1 Clove
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash masoor dal under fresh water to remove any dirt.
Boil masoor dal in 2 cups of water and turmeric powder for around 15 – 20 minutes or until masoor dal is cooked and is transparent.
Remove stems, wash and chop the eggplant into small chunks.
Remove stems, wash and slice the green chiles.
Wash and finely chop the tomato.
Peel and slice the garlic.
Soak tamarind in quarter cup of water and extract all the juice.
Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, chopped eggplant, red chile powder and salt.
Fry briefly and stir in chopped tomato and tamarind extract.
Cook till tomato and eggplant is soft.
Then stir in cooked masoor dal and adjust the salt if necessary.
Cook on low flame for around 5 minutes to let all the flavors develop.
Serve eggplant tomato dal with steamed rice and a crispy papad or with roti.
Notes: Make sure to add salt once the eggplant is added to the tempering.
Suggestions: Make sure dal is perfectly cooked before adding to the tempering. Also the green chiles can be added to dal during boiling stage for more heat.
Variations: If the masoor dal is cooked in a pressure cooker, make sure to not overcook the dal.
Other Names: Eggplant Tomato Dal, Vankaya Tomato Pappu.