This is a gravy rich in protien and high on fibre. It is a south Indian delicacy. It is also called Kathirikai Gotsu in Tamil; a little variations with the addition of spices is called Baigan Dali in the North.
Ingredients:
Moong dal: 1/2 cup
Water: 2 and 1/2 cup
Brinjal: 1 and 1/2 cup, diced
Shallots: 20, halved
Tomato: 1/2 cup, chopped
Green chilli: 1- 2, slit
Turmeric powder: 1/2 tsp
Coriander powder: 1 tbsp
Cumin powder: 1/2 tbsp
Red chilli powder: 1 tsp
Salt to taste
For tempering:
Coconut oil: 2 tbsp
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Urad dal: 1 tbsp
Dry red chilli: 4-5, cut
Asafoetida: 1/4 tsp
Curry leaves: 1 sprig
Method:
1. Wash and soak the dal for 10 minutes. Boil the dal with water, till it is almost done. Add the tomato, green chilli,shallots and brinjal and cook till the tomatoes are cooked.
2. Add the salt,coriander, cumin and turmeric powders, and mix well and cook till the brinjal are fully cooked.
3. In a kadai heat oil, add cumin and mustard seeds, when they stop spluttering, add the urad dal, dry red chilli, asafoetida and curry leaves and stir till the curry leaves are well fried.
4. Add this to the dal mixture and boil on high flame till the consistency desired is got, check the seasoning.
5. Transfer to a serving bowl and garnish with 1 tbsp of finely chopped coriander leaves.
6. Serve hot with idlis or rice.
Comments
Post a Comment