Eggplant Tomato Daal

Ingredients:

• Red Lentils Split / Masoor Dal 1 Cup
• Baby Eggplants 3
• Tomato 1 Large
• Green Chiles 3 – 4
• Tamarind 1 inch Piece
• Turmeric Powder a big pinch
• Red Chile Powder 1/4 tsp
• Salt to taste

Talimpu Ingredients-

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 3 – 4
• Garlic 1 Clove
• Curry Leaves 5
• Oil 2 tsps

Method:-

Wash masoor daal under fresh water to eliminate any dirt. Boil masoor daal in 2 cups of water and turmeric powder  until masoor daal is cooked and is transparent. Take away stems, wash and chop the eggplant into small chunks. Remove stems, wash and slice the green chilies. Wash and finely chop the tomato. Peel and slice the garlic. Soak tamarind in quarter cup of water and extract all the juice. 

Heat oil in a small pan; add all talimpu ingredients in order. When mustard seeds start spluttering, add green chilies, chopped eggplant, red Chile powder and salt. Fry briefly and stir in chopped tomato and tamarind extract. Cook till tomato and eggplant is soft. 

Then stir in cooked masoor daal and adjust the salt if necessary. Cook on low flame for around 5 minutes to let all the flavors develop. Serve eggplant tomato daal with steamed rice and a crispy papad or with roti (chapaati).