Dry-roasted split mung beans lend a distinctive flavor to this thick, textured dal . The recipe comes to me from Pishima. It is simple to make and perfect for persons new to cooking with eggplant. Be sure not to wash and drain the dal until after the dry-roasting, as explained below.
P reparation time (after assembling ingredients): 15 minutes
Cooking time: 1¼ hours
Serves: 6 or 7
• ¾ cup (170 g) split moong dal , without skins
• 7 cups (1.75 liters) water
• ½ tablespoon (7 ml) scraped, finely shredded or minced fresh ginger root
• 7 tablespoons (105 ml) ghee or peanut oil
• ⅓ teaspoon (1.5 ml) cayenne pepper or paprika
• 1 teaspoon (5 ml) turmeric
• 1½ teaspoons (7 ml) garam masala
• 3 tablespoons (45 ml) water for the spice paste
• 1½ teaspoons (7 ml) salt
• 1 small eggplant (about ½ pound/230 g) with skin, washed and cut into 1-inch (2.5 cm) cubes
• 1–2 teaspoons (5–10 ml) minced hot green chilies
• 1 teaspoon (5 ml) cumin seeds
• ¼–½ teaspoon (1–2 ml) yellow asafetida powder ( hing) *
• 1 teaspoon (5 ml) ground coriander
• 2 tablespoons (30 ml) minced fresh parsley or coarsely chopped coriander leaves
• 1 teaspoon (5 ml) fresh lemon juice
• This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths .
1. Sort the split mung beans as explained on this blog , but do not wash them.
2. Place the mung beans in a heavy 3-quart/liter nonstick saucepan and dry-roast them over moderately high heat, stirring frequently, until the dal assumes a faint reddish color. Remove the pan from the heat and pour the dal into a strainer. Wash under running water until the rinse water is clean.
3. Return the dal to the saucepan and add the water, ginger root and a dab of ghee or oil. Stirring frequently, bring to a full boil over high heat. Reduce the heat to moderately low, cover with a tight-fitting lid and boil gently.
4. Meanwhile, combine the cayenne or paprika, turmeric, garam masala , 3 tablespoons (45 ml) of water and half of the salt in a shallow bowl. Mix into a thin paste. Rub the eggplant pieces with this spice paste.
5. Heat the remaining ghee or oil in a large frying pan over moderate to moderately high heat. When it is hot, add the chilies and cumin seeds. Fry until the cumin seeds are brown. Add the asafetida powder, and after just 1–2 seconds pour in the spiced eggplant cubes to stop the powder from burning. Stir-fry for 7–10 minutes, turning the cubes with a wooden spatula to brown them evenly.
6. When the dal has gently boiled for about 45 minutes, add the eggplant. Stir, cover again and gently boil for another 25 minutes or until the dal is soft and fully cooked and the eggplant is butter-soft.
7. Just before serving, sprinkle in the remaining salt, ground coriander, minced herb and lemon juice. Stir well and serve.
