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Baingan Chane ki Dal Eggplant Split Peas
A thick, porridge-like dal of yellow split peas and cubed eggplant, seasoned with a home-ground powder of toasted split peas, coriander and red chile plus a mustard-seed, asafetida and curry-leaf tempering.
- YieldMakes about 1 litre (4 cups); serves 4
- Hands-on22 min
- Total56 min
- Difficulty
Ingredients
- 200 gyellow split peas (chana dal), about 1 cup, sorted for grit
- 710 mlwater
Roasted spice powder
- 1 tbspyellow split peas (chana dal), for toasting
- 1 tbspcoriander seeds
- 4dried red Thai or cayenne chiles, stems removed
Tempering
- 2 tbspghee or canola oil
- 1 tspblack or yellow mustard seeds
- ½ tspground asafetida
- 14 leavesfresh curry leaves, 12 to 15, medium to large
- 450 geggplant, 1 medium, stem removed, 1 cm dice
- 2 tspcoarse kosher or sea salt
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