Ever since I started using this moong dal /green gram with skin, I have become a huge fan of it, it's not only more healthy ( extra fiber from the skin) but also very tasty
This most recent time I made this, I decided to add in some dal I had- I believe it is moong dal, which is very quick cooking and mild in flavor, as well as some extra cooking liquid
Heat 3 tbsp of oil in a pan and season it with 5 cloves, cinnamon stick, fennel seeds, curry leavesAdd 1 chopped Onion and fry until it browns slightlyAdd 1 full clove of garlic sliced lengthwise and fry until translucentAdd 1 tsp turmeric powder and salt per taste Add about 8 brinjals quartered and fry them wellAdd 2 chopped Tomatoes and fry for a min and cover and cook until tomato is pretty much doneAdd 1 Tbsp of coriander powder and 2 tsp of red chilly powder, 1/2 tsp of paprika powder and stir well for a minAdd 3 cups of water (adjust water at your discretion) and cover and cook for about 10 minsIn the meantime, fine grind 1tsp of raw peanuts (skin removed), 1tsp of dhalia, 6 cashews, 4 small pieces of coconut, optionally 1tsp of fried white sesame seeds - no need to add waterYou can even use coconut milk (2 tbsp) in lieu of coconut piecesAdd this powder to the gravy, adjust salt/spice per taste, cover and cook for another 7 minsWhen the gravy is of desired consistency garnish with cilantro leaves and serve hot with rice/dosa/idli 3 tbsp of oil. 8 brinjals
Add in brinjal, chillies and water. So please take sometime to cook down the onions and tomatoes till it is all mushy, so it melts into the curry and give the required thickness
We Keralites make kadalacurry with chana which makes use of roasted coconut and tomatoes. Chana gashi / ghashi / gassi - is a Mangalore style chanacurry where chickpea is cooked in a coconut masala paste
curry leaves. channa dal. (gram dal). 1 Soak chanadal in water for a few hours prior to use. 4 Add chopped tomato and curry leaves and then the chanadal, making sure to add enough water to cover the dal as it boils. 5 Cook on medium-high heat with a closed lid for 15-20min until the chanadal softens, while continuing to replenish the water now and again as it evaporates (make sure that you add boiling and not cold water). 6 As soon as chana begins to soften, add the sliced capsicum (or diced bottlegourd, if that is your preference). 7 Stir it in well with the chana and continue to cook until both the chana and capsicum (or bottlegourd), have softened sufficiently
So many possibilites crowded my mind, but I knew rather quickly that I was just in the mood for some makhani, and if I couldn't make it chicken (see my recipe for murgh makhani, or butter chicken, here--plus a little history of the dish), then I could certainly make it with dal
This is the Brinjal (Eggplant) Curry that is famously served with the Ambur Biryani. Cut each eggplant (brinjal) into quarters, I cut into quarters keeping the stem intact- for presentation
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