Vankaya Pappu

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash partially.

2. 2

   Prepare brinjal: Wash 2-3 medium purple brinjals. Cut into 2-cm cubes. Soak in water to prevent browning.

3. 3

   Cook brinjal with dal: Drain brinjal. Add to the cooked toor dal. Add half cup water, half tsp turmeric and salt. Cook on medium heat covered for 10-12 minutes until brinjal is very soft.

4. 4

   Mash together: Mash together to combine — some brinjal texture should remain.

5. 5

   Simmer: Cook on medium heat 5 minutes.

6. 6

   Make ghee tadka: Heat 2 tbsp ghee until very hot.

7. 7

   Add tadka: Add 1 tsp mustard seeds. When they pop add 3 dried red chillies, 4 sliced garlic cloves, a pinch of asafoetida and curry leaves. Fry until garlic is golden.

8. 8

   Pour tadka: Pour sizzling tadka over vankaya pappu.

9. 9

   Add chilli: Add 1 tsp red chilli powder. Stir gently.

10. 10

    Serve: Vankaya pappu has a rich smoky brinjal flavour. Serve with steamed rice, ghee and papad.