Gram Dhal & Brinjol

Gram Dhal and Brinjol Curry Recipe

I have a special fondness for Gram Dhal. it’s incredibly comforting and versatile when paired with veggies. Theres something so comforting about the dish. I made this  version for the first time as I was feeling for something spicy with a slight tang and this gram dhal and brinjol curry hit the spot.

INGREDIENTS

  • 2 tbsp ghee
  • 1 diced onion
  • 1 sprig curry leaves
  • 2 green chillies
  • 1/2 tsp mustard seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1/2 tsp Dhania Jeera Powder
  • 1 tbsp Kashmiri Masala
  • 1 grated tomato
  • 4-6 baby brinjol (eggplants)
  • 250g cooked Gram Dhal
  • 1 tsp tamarind paste mixed with 50 ml water
  • Salt to taste
  • Fresh coriander for garnish

METHOD

  1. Heat 2 tbsp of ghee in a pan. Add mustard seeds, cumin seeds, and fennel seeds. Allow them to sizzle for 1-2 minutes.
  2. Add sliced onions, curry leaves, and green chillies. Sauté until the onions turn translucent.
  3. Stir in the ground spices and let them roast for a moment.
  4. Add the grated tomatoes and let the curry base develop.
  5. When the oil begins to surface, add the baby brinjols.
  6. Cook the brinjols until they become soft. Then, add the tamarind paste mixed with 50 ml of water and the cooked Gram Dhal. Stir everything together and simmer for 5-7 minutes.
  7. Finish it off with fresh coriander and serve with Roti along with a cucumber and onion salad.
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