Monday, March 16, 2009

Eggplant Dal

Ingredients: 1 medium eggplant or a few little Indian eggplants (brinjal in India and Aubergine in Europe!), 3 cloves garlic, little salt, toor dal 1 cup, little tumeric, sambar powder (can be found in Indian grocery store- famous in South India), curry leaves, mustard seeds, green chili, onion, 1/2 tomato.

1. add dal, eggplant, tomato, little onion, little tumeric 1 clove garlic to pressure cooker and cook till you hear one whistle.
2. fry mustard seeds (let pop) onion, curry leaves, garlic, green chili in canola oil, then add some sambar powder- more if you want it to be spicy, let it brown then add to dal
3. mix fried onions and spices with dal and boil 5 - 10 min add coriander/cilantro to garnish.

This is a tasty dish good served with either rice or chapatti, I ate it tonight with spinach and rice. I also I gave a little of the dal out of the pressure cooker (no salt or spice) to my 7 month old daughter with natural yogurt for lunch.

Dal or lentils are a great source of protein and fiber, fantastic for vegetarians.


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