Name: Dhal and Eggplant Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1 cup chana dhal ((rinsed and drained) (200g)); 1 inch ginger ((julienned) (30g)); 2 cloves garlic ((minced)); 2 dried chilies ((broken into pieces and softened in warm water)); 1 sprig curry leaves ((stem removed)); ¼ tsp ground turmeric; 2 cups water ((480ml)); Salt (to taste); 2 tbsp butter ((28g)); 1 tsp mustard seeds; 1 tsp cumin seeds; 1 onion ((sliced)); 2 jalapeno peppers ((seeded and cut into ½ inch pieces)); 2 red chilies ((seeded and cut into ½ inch pieces)); 2 tomatoes ((cubed)); 1 Asian eggplant ((peeled and cut into 2 inch strips))

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This mildly spiced creamy Dhal and Eggplant Curry is a great accompaniment to Indian flat breads and rice. Plus it is nutritious and very delicious.

Dhal curry is the bedrock of Indian curries. It is a nutritious curry made up of mainly dhal (lentils), some vegetables, and spices. This curry is relatively mild and is delicious eaten with roti (Indian flat bread) or rice. It is a healthy source of protein and dietary fiber.

Adding Vegetables to a Basic Dhal Curry

Dhal curry is Ro-Jiro’s favorite curry and so I cook it every now and then. I have a tried and tested basic version which I add vegetables to depending on what I have on hand. My favorite is this Dhal and Eggplant Curry.

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I prefer to use the slim and long Asian eggplants because the flesh is tender and they cook relatively fast. The skin is peeled to keep with the creamy texture of the dhal (lentils).

Tools Used in Making This Dhal and Eggplant Curry

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• Le Creuset Enameled Cast-Iron 2-3/4-Quart Soup Pot, Flame
• Pyrex Prepware 1-Cup Measuring Cup

Dhal and Eggplant Curry

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

This mildly spiced creamy Dhal and Eggplant Curry is a great accompaniment to Indian flat breads and rice. Plus it is nutritious and very delicious.

Course: Side Dish

Cuisine: Malaysian

Servings: 6

Calories: 199 kcal

Author: Linda Ooi

Ingredients

1 cup chana dhal (rinsed and drained) (200g)
1 inch ginger (julienned) (30g)
2 cloves garlic (minced)
2 dried chilies (broken into pieces and softened in warm water)
1 sprig curry leaves (stem removed)
¼ tsp ground turmeric
2 cups water (480ml)
Salt to taste

For Tempering

2 tbsp butter (28g)
1 tsp mustard seeds
1 tsp cumin seeds
1 onion (sliced)
2 jalapeno peppers (seeded and cut into ½ inch pieces)
2 red chilies (seeded and cut into ½ inch pieces)
2 tomatoes (cubed)
1 Asian eggplant (peeled and cut into 2 inch strips)

Instructions

Place dhal in a medium sized pot with ginger, garlic, dried chilies, curry leaves, ground turmeric, and water. Bring to a boil. Add salt, reduce heat, and let it simmer for about 20 minutes or until dhal is soft.
Remove from heat. Using an immersion blender, pulse several times to desired consistency.
In a fry pan, melt butter. Add mustard seeds and cumin. When mustard seeds pop (crackle), add onion. Fry until onion is slightly brown, about 2 minutes.
Add jalapeno peppers, red chilies, tomatoes, and eggplant. Cook for 2 to 3 minutes.
Place pot with dhal back onto the stove. Transfer fried ingredients to the pot with dhal. If dhal is too thick, add ¼ to ½ cup (60ml to 120ml) water. Cover and continue to cook on medium low for another 5 minutes or until eggplant is tender. Turn off stove.
Serve warm with roti (flat breads) or rice.

Serving Suggestion

I usually serve this Dhal and Eggplant Curry with either store bought or homemade Roti Canai (roti pratha) but it is equally delicious served with rice.