Serves 8
Ingredients
- 2 cup chana daal
- 2 medium onions
- 2 medium tomatoes
- 1/4 cup vegetable oil
- 1/2 tsp cumin seeds
- 1/2 tsp black pepper
- 5 cloves
- 5 cardamom
- 1 piece cinnamon stick (1”)
- 2 tsp dhana jeera
- 1/2 tsp haldi
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 jalapino, finely chopped
- 1 tsp salt
- 1/2 tsp citric acid or
- juice of 2 lemons
- 1 small egg plant
- 1/4 cup chopped cilantro
Instructions
- Rinse the daal in cold water and soak it in cold water for 5 hours or over night.
- In a medium saucepan boil the daal with 4 cups water for 5 minutes. When it starts to boil and the there is white form, drain the water, rinse it in cold water, add 4 cups of water and boil for about half an hour or until the daal is soft to the touch. Use a hand blender or a blender and puree the daal.Peel the onions and slice it thinly.
- Dice the tomatoes.
- In a large saucepan heat the oil, add the cumin seeds, black pepper, cloves, cardamom and cinnamon stick. Add the onions and fry them till they are transparent(about 5 mins) Add the diced tomatoes, dhana jeera, haldi, garlic, ginger and jalepino and cook stirring for about 5 minutes on medium heat.
- Add the pureed daal and mix well. Cook stirring occasionally for 15 minutes.
- Add the salt and lemon.
- Rinse the eggplant and cut it into 2” x 1” strips. Add this to the daal.
- Cook for another 15 minutes.
- Add cilantro before serving.
- Serve with rice, Mitha Chawal or Chapatti
