9.25.2011

How To Cook Dhal With Brinjal

A few weeks ago, I came across a South Indian Restaurant which served Dhal Curry (lentil soup) just like Amma used to make it. It did not contain any Brinjal but the taste reminded me of Amma’s Dhal and Brinjal Curry. Amma usually cooked Dhal Curry with Brinjal (aka Wedding Dhal) whenever she made Breyani or sometimes during the Fasting period. I recall my sisters and I loved eating Dhal with bread. Amma would place a slice of bread onto a plate then pour the Dhal Curry, over it. We would eat this with carrot salad- Amma’s favourite salad.







Unlike Braised Dhal, Dahl with Brinjal -made by Amma contained spices like star annaise, cinnamon sticks, cardamom, turmeric and masala.

To cook Dhal with Brinjal you will need Brinjal (Aubergine, eggplant - preferably the long type and pre-cooked Dahl. For this recipe I have used 2 Aubergines (this dish was intended to serve 8 people)

  • 2 Aubergines sliced  thin
  • 2 cups Dhal (pre-cooked)
  • 1 medium sized onion (finely chopped)
  • 1 teaspoon ground ginger and garlic
  • Half teaspoon turmeric powder
  • 1 tablespoon masala
  • 3 cardamom pods
  • 2 cinnamon sticks
  • 2 star annaise
  • Salt
  • 400 ml Water
  • 2 tablespoons Oil or 1 level tablespoon Ghee

1. Heat pan. Add oil. I have used 1 tablespoon ghee for this recipe.
2. Fry the onions. Add Whole spices cardamom, cinnamon and star annaise. Fry until onions are brown.
3. Add masala and turmeric powder.

4. Braise for 2 minutes then add Aubergine. Add 1 cup of water. Cook aubergine until semi soft. Add pre boiled Dahl.

5. Mix. Allow cook for 10-15minutes until the aubergines are soft.
6. Top with coriander. Serve warm.

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