Vankaya Pappu

Ingredients

• - 1 cup toor dal
• - 250g brinjal (vankaya)
• - 2 tbsp ghee
• - 5 garlic cloves
• - 1 tsp mustard seeds
• - 1/2 tsp cumin seeds
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste
• - Juice of half lemon

Method

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. Prepare brinjal: Wash 2-3 medium purple brinjals. Cut into 2-cm cubes. Soak in water to prevent browning.
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. Mash together: Mash together to combine — some brinjal texture should remain.
5. Simmer: Cook on medium heat 5 minutes.
6. Make ghee tadka: Heat 2 tbsp ghee until very hot.
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. Pour tadka: Pour sizzling tadka over vankaya pappu.
9. Add chilli: Add 1 tsp red chilli powder. Stir gently.
10. Serve: Vankaya pappu has a rich smoky brinjal flavour. Serve with steamed rice, ghee and papad.