Dal Baigan Fry

Instructions

1. 1

   Rinse the split yellow lentils (toor dal) thoroughly under running water and soak them in water for about 30 minutes.

2. 2

   Drain the lentils and cook them in a pot with 2 cups of water until they are soft and mushy. This should take about 20-25 minutes. Set aside.

3. 3

   Cut the eggplants into cubes and set aside.

4. 4

   Heat the vegetable oil in a pan over medium heat. Add the cumin seeds and mustard seeds, and let them splutter.

5. 5

   Add the finely chopped onion to the pan and sauté until it turns golden brown.

6. 6

   Add the chopped tomatoes, turmeric powder, and red chili powder. Cook until the tomatoes become soft and the oil starts to separate from the mixture.

7. 7

   Add the cubed eggplants to the pan and stir well to coat them with the spices. Cook for about 10 minutes, or until the eggplants are tender.

8. 8

   Add the cooked lentils to the pan and mix everything together. Season with salt to taste.

9. 9

   Let the mixture simmer for another 5 minutes, allowing the flavors to meld together.

10. 10

    Garnish with chopped cilantro before serving. Enjoy your Dal Baigan Fry!