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

1. Rinse the daal in cold water and soak it in cold water for 5 hours or over night.
2. 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.
3. Dice the tomatoes.
4. 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.
5. Add the pureed daal and mix well.  Cook stirring occasionally for 15 minutes.
6. Add the salt and lemon.
7. Rinse the  eggplant and cut it into 2” x 1” strips.  Add this to the daal. 
8. Cook for another 15 minutes.
9. Add cilantro before serving. 
10. Serve with rice, Mitha Chawal or Chapatti