Monday, June 30, 2014

BRINJAL DAL


INGREDIENTS::
Toor dal/kandi pappu                       1 cup
Brinjal                                              4-5 small (purple or green)
Onion                                               1 medium(slight lengthwise)
Chilly powder                                   1 tsp
Salt                                                  as needed
FOR TEMPERING::
Oil                                                    1 tsp
Mustard seeds                                   1 tsp
Cumin seeds                                     1 tsp
Asefotide                                          a pinch
Curry leaves                                     1 sprig
Red dry chilies                                  4                                      

PROCEDURE::
1)Wash kandipappu/ Toor dal. Add brinjal pieces, onion and chilly powder.
Add 3 cups of water and wait for 4 whistles.

2)Now heat oil in a pan. Add mustard seeds let them splutter, then add the cumin seeds, crushed garlic , red chilies and curry leaves.Now add the asefotida.
Saute for 1 -2 minutes until nice aroma comes out of the tempering.

3)Add 1/2 cup of water to the boiled dal mixture and then boil it for 3-4 minutes. 
Then add the tempering to the dal.
Simmer that dal and let it boil for 5 more minutes.


          SERVE HOT WITH DOLLOP OF GHEE AND RICE.....