Dhal and Eggplant Curry
This mildly spiced Dhal and Eggplant Curry is a great accompaniment to Indian flatbreads and rice. Plus it is nutritious and very delicious.
Keyword : dal curry, dhal and eggplant curry, dhal curry, eggplantcurry
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.
Video
Nutrition
Calories: 199kcal
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