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))

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.

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

This post contains affiliate links. Please read my disclosure policy here.

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