Wednesday, August 11, 2010

Moong Daal with Eggplant

1 big eggplant chopped
1 cup moong daal soaked for atleast3-4 hours
2 red tomatoes chopped and grind to a smooth paste
1 tbs ginger/garlic paste
3-4 pearl onion sliced
2 tbs sambar powder
1 tbs red chilli powder
¼ tbs turmeric powder
¼ tbs cumin seeds
Salt as per taste
3 tbs oil

1) Strain moong daal. Heat 1 tbs oil and fry the moong daal for about 3-4 minutes and keep it aside, you don’t need to make it brown.
2)Boil 3 cups of water, add tomato paste, stir it and add sliced onion and fried daal and let it boil for 8 minutes.
3)Add chopped eggplant and let it boil for couple of minutes and cover the lid, lower the gas and let it simmer for about 5 minutes.
4)Add sambar powder, salt, turmeric powder, red chilli powder and mix it properly.
5) Heat 2 tbs oil in a frying pan, add cumin seeds and allow it to finish popping and then add ginger/garlic paste, fry it for couple of minutes and add daal to it and mix it properly and your moong daal with eggplant is ready to serve with rice or roti.


  1. hi anita,

    very interesting combo .. never tried this .. looks delicious and colorful


  2. anita never tried such a combo sure taste good l

  3. Eggplant with moongdhal seems a nice combo dear. Must have tasted great.