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
Oil 1 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Asefotide a pinch
Curry leaves 1 sprig
Red dry chilies 4
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.....