2jalapeno peppers(seeded and cut into ½ inch pieces)
2red chilies(seeded and cut into ½ inch pieces)
1Asian eggplant(peeled and cut into 2 inch strips)
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.