Brinjal Dal

Instructions

1. 1

   Wash the yellow lentils (toor dal) thoroughly and soak them in water for about 30 minutes.

2. 2

   In a pressure cooker, add the soaked lentils, 4 cups of water, and 1 tsp of turmeric powder. Cook for 3-4 whistles or until the lentils are soft.

3. 3

   While the lentils are cooking, chop the brinjal (eggplant) into small cubes, finely chop the onion, tomatoes, and green chilies.

4. 4

   In a large pan, heat 2 tbsp of vegetable oil over medium heat. Add 1 tsp of mustard seeds and 1 tsp of cumin seeds. Let them splutter.

5. 5

   Add the chopped onions and sauté until they turn golden brown.

6. 6

   Add 1 tbsp of ginger-garlic paste and the chopped green chilies. Sauté for another 2 minutes.

7. 7

   Add the chopped tomatoes and cook until they become soft and mushy.

8. 8

   Add the chopped brinjal (eggplant) and cook for about 5-7 minutes until they are tender.

9. 9

   Add 1 tsp of red chili powder and salt to taste. Mix well.

10. 10

    Add the cooked lentils to the pan and mix everything together. Let it simmer for about 10 minutes, allowing the flavors to meld.

11. 11

    Garnish with 1 tbsp of chopped coriander leaves before serving.

12. 12

    Serve hot with rice or roti.