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This filling dish is flavor-inspired by masoor dal, a spicy and creamy red lentil dish from India. In this meal, eggplant adds a velvety texture and pairs well with the flavorful dal spices. To unleash their beautiful fragrances as they toast, cumin seeds, coriander, garlic, ginger, and fresh chiles bloom in ghee before they are cooked with lentils and eggplant to create a thick, fragrant stew. It combines the traditional Baingan Dal Recipe. With a few extra, common household components that are most likely already in your kitchen, this Baingan Dal recipe uses ingredients that are largely the same as those used in traditional Dal Fries.
The flavours of dishes can sometimes be changed by making little adjustments to standard ingredients. Just abide by the rules that your mothers and aunts have taught you; in all honesty, those rules are the best to follow for a number of valid reasons. However, there is no harm in occasionally trying something new.
Ingredients:
¼ cup neutral oil, such as safflower or canola
1 cup finely chopped yellow onion
1 large eggplant (about 1 pound), peeled and cut into ½-inch cubes (about 4 cups)
Salt and black pepper
2 tbsp ghee
1 tbsp minced garlic
1 tbsp minced fresh ginger
1 red or green chilly, finely chopped
2 tsp cumin seeds
1 tsp ground coriander
1 medium tomato, cut into ¼-inch pieces
1 cup red lentils, rinsed
Chopped cilantro and basmati rice or naan, for serving
Method:
Heat oil to a medium-low temperature in a big oven. Sprinkle salt and pepper over the onion and eggplant before serving. Approximately 8 minutes of cooking time, with frequent stirring, it should result in a softened and beginning to break down eggplant. To the browned parts at the bottom of the pot, add 2 tablespoons of water and stir. Transfer the eggplant mixture to a bowl after cooking until all of the water has been absorbed. In a pot over medium heat, melt the ghee. Stir continuously for about 30 seconds, until the ingredients are fragrant (careful not to burn). Add the garlic, ginger, chile, cumin seeds, and coriander. Add tomato and simmer for about 8 minutes, stirring regularly, until totally mushy and faintly caramelised. Add eggplant mixture and stir.- Salt and pepper the lentils, then add them to the pot with 3 cups of water. Over high heat, bring to a boil. After that, cover, lower the heat to medium-low, and simmer for about 15 minutes, or until the lentils are cooked and the mixture has thickened. Put some pepper and salt on it. Distribute the dal among the bowls and top with cilantro. Serve with naan or rice.
