Tuesday, April 30, 2013

Eggplant Dal

Here's a great recipe for an eggplant/brinjal dal. Dal is a staple in our house and hubby normally makes it as he's better at it:-) sometimes when we mess up dishes a few times we get scared to make them again, well thats me speaking my dal often turns out too thick and not so great. But now I have the ratio right its a good consistency and after nearly 10 years of marriage I am over my fear of using the pressure cooker. 


  • 4 small eggplants, you can find the little ones at your local Indian store or a big one chopped would be fine
  • one cup of toor dal or the little red lentils are great, 4 cups of water 
  • 1/2 a red onion chopped
  • 3 cloves of garlic chopped
  • 1/4 teaspoon of mustard seeds 
  • a pinch of cumin seeds
  • a pinch of turmeric 
  • salt to taste 
  • 1/4 of a tomato chopped 
  • one small green chili 
  • a handful of fresh cilantro chopped to garnish 
  • a pinch of masala powder 

  1. add one cup of dal and 4 cups of water to the pressure cooker, a little turmeric, the tomato and the eggplant and pressure cook it for 2-3 whistles until the lentils are soft, about 10 minutes 
  2. release the steam in the sink and put on the stove on a low heat
  3. heat a little canola until hot and add the mustard seeds allow them to pop, then add the onions, garlic and chili, cumin seeds cook until nearly brown, add the masala powder 
  4. then add to the dal and mix
  5. garnish with cilantro

Is there a dish that you have had to work the confidence up to cook again? 

be brave you CAN cook 


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