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
- Heat 2 tbsp of ghee in a pan. Add mustard seeds, cumin seeds, and fennel seeds. Allow them to sizzle for 1-2 minutes.
- Add sliced onions, curry leaves, and green chillies. Sauté until the onions turn translucent.
- Stir in the ground spices and let them roast for a moment.
- Add the grated tomatoes and let the curry base develop.
- When the oil begins to surface, add the baby brinjols.
- 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.
- Finish it off with fresh coriander and serve with Roti along with a cucumber and onion salad.