December 9, 2009

Eggplants & Lentil Stew

I made this spicy dish for lunch today. We have about 21 inches of snow already and it is still snowing - today is a 100% snow day. Seeing everything in white outside the windows and being cooped up inside the house, I was tempted to make a colorful dish and it turned out great. This is a pretty easy recipe and would take only about 20 minutes to cook, serves 6. And I am taking a big step in Recipe Writing!

6 eggplants (brinjal)
2 Tomatoes
1 Onion
1 clove garlic
1 Tbs. sambar powder
1/4 tsp cumin
1 pinch asafoetida
1/4 tsp chana dal
1/4 tsp urad dal
1/2 cup toor Dal
1 tsp oil
1/2 tsp salt
1/4 tsp mustard
2 Green Chilies


1. Cook the toor dal in a pressure cooker, with twice the amout of water, a little salt and a pinch of turmeric.
2. Chop up the onion, two tomatoes, brinjals (small Indian eggplant), a clove of garlic, and a couple of green chilies.
3. Heat some oil, add the tempering - mustard, cumin, urad dal & chana dal, asafoetidas.
4. when the mustard pops and the dals turn red, add the onions and cook till soft.
5. Add the garlic, chilies and tomatoes, sambar powder and salt.
6. Add the eggplants, some water, cover and cook for a few minutes.
7. Once the eggplants are soft, add the toor dal, cook for a few more minutes.

A yummy stew to delish with some rice :)
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