A tasty dal curry with fried eggplant flavoured with dill. The soft eggplant soaked in the dal and the aroma of fresh dill enhances the taste of this curry. Care should be taken not to overcook the dal or mash the eggplant pieces while mixing.
Ingredients:
Arhar dal - 1/2 cup
Chinese eggplant - 2
Dill - 1 cup (stems removed)
Onion - 1 medium size
Ginger garlic paste - 1 tspn
Red chilly powder- 1/2tspn
Green chillies - 2 small
Tomato - 1 small
Cilantro - a few sprigs
Method: Wash arhar dal 3 or 4 times till the water looks clean. Add 3 cups of clean water to the dal, a pinch of turmeric powder and let it cook on the stove till it is tender. Fry the chopped onion in a little oil till golden brown. Add ginger garlic paste, turmeric powder, red chilly powder and chopped tomato turning from all sides till the onion and the tomato blend well in the masala to form a thick paste. Add this fried paste to the dal followed by the chopped dill and let it simmer for 2 or 3 minutes. Meanwhile cut the eggplant lengthwise into 3 inch pieces. Rub them with a little salt and fry them in hot oil till golden. Remove on paper towels and immediately add them to the hot simmering dal with dill. Do not stir, just shake the dal pot gently to mix and pour in the serving dish carefully after adjusting the salt and adding the chopped cilantro. Add a dash of lime or lemon to give a light tangy flavour to the dish. This dish can be served with rice, paranatas, pita or naan.
Ingredients:
Arhar dal - 1/2 cup
Chinese eggplant - 2
Dill - 1 cup (stems removed)
Onion - 1 medium size
Ginger garlic paste - 1 tspn
Red chilly powder- 1/2tspn
Green chillies - 2 small
Tomato - 1 small
Cilantro - a few sprigs
Method: Wash arhar dal 3 or 4 times till the water looks clean. Add 3 cups of clean water to the dal, a pinch of turmeric powder and let it cook on the stove till it is tender. Fry the chopped onion in a little oil till golden brown. Add ginger garlic paste, turmeric powder, red chilly powder and chopped tomato turning from all sides till the onion and the tomato blend well in the masala to form a thick paste. Add this fried paste to the dal followed by the chopped dill and let it simmer for 2 or 3 minutes. Meanwhile cut the eggplant lengthwise into 3 inch pieces. Rub them with a little salt and fry them in hot oil till golden. Remove on paper towels and immediately add them to the hot simmering dal with dill. Do not stir, just shake the dal pot gently to mix and pour in the serving dish carefully after adjusting the salt and adding the chopped cilantro. Add a dash of lime or lemon to give a light tangy flavour to the dish. This dish can be served with rice, paranatas, pita or naan.
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