Veggie Foodie

Ingredients:

• 3/4 cup moong dal
• 1 tsp peanut oil
• 2 1/2 tsp gram dal
• 1 1/2 tsp urad dal
• 2 tsp coriander seeds
• 3-4 cascabel chili (rattle chili) or any other type of dry chili pepper
• 1/4 tsp fenugreek seeds
• 1 tsp asafetida
• 2 tbsp sesame oil
• 1 tsp mustard seeds
• 15-20 curry leaves
• 75 gm small peeled whole red onions or 1 large onion chopped
• 1 tomato chopped
• 1/2 tsp turmeric powder
• 4-5 round eggplants, chopped small
• 3/4 cup tamarind water – 1 medium lemon size of tamarind (50 g) soaked in hot water and squeezed
• 1 1/2 tsp salt
• 1 tsp jaggery (optional… and don’t overdo else the gotsu will taste like Gujarati sweet dal!)
• 2 tbsp chopped coriander leaves

Method:

1. Wash and cook mung dal (pressure cooker 2-3 whistles) and keep aside
2. Put your cooking pan on medium heat
3. Add oil to the pan
4. Add gram dal and sauté for 1 minute
5. Add urad dal and sauté for 1 minute
6. Add coriander seeds and red chilies and roast all the ingredients well on low medium heat for 2 minutes
7. Add fenugreek seeds and roast for another minute
8. When roasted well, turn off the heat, add asafetida and mix well
9. Transfer the roasted mix to a plate and let it cool and then grid to fine powder and put aside
10. Lightly mop up the pan and heat sesame oil on medium heat
11. Add mustard seeds and let them pop
12. Add curry leaves and sauté for about 30 seconds
13. Add onions and sauté well for 4-5 minutes till light brown
14. Add chopped tomato and stir well
15. Add turmeric powder and mix well
16. Add chopped eggplants, mix well
17. Turn on the heat to high, add 1/2 cup water and cook for 5-6 minutes
18. Add tamarind water and mix well
19. Add salt, jaggery and mix well
20. Add the dal powder done in the earlier step, mix well and cook for 2-3 minutes
21. Add cooked moong dal, mix well, add 1 cup water, mix well and cook for 2-3 minutes
22. Garnish with chopped coriander leaves and serve hot with pongal, vada or dose

Serves: 4

Inspiration source: