Nutritious Eggplant, Spinach Daal

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Yet another crazy week for me at work and cannot wait for the weekend to come by.  For dinner I made this easy and nutritious daal yesterday inspired by this previously posted recipe here. It has a combination of lentils, greens, vegetables along with the goodness of ginger, garlic. I made this in a thicker consistency so that it would go well with both Rice and Rotis/Chapathis. Best of all this is a one pot dish and cleaning is a breeze.

 

This daal has similar ingredients to that of a Sambhar, but I used Chana Masala instead of the Sambhar powder. In this recipe, eggplant (brinjal) can be substituted with any other vegetable(s) of choice and spinach with any other greens.


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Ingredients:

  • ½ – 3/4 cup masoor daal/ toor daal
  • ¾ cup chopped onions
  • 1 medium tomato
  • Garlic 2 pods
  • 1 Tbsp ginger
  • 2-3 green chillies slit
  • 3 cups packed spinach
  • 2 cups chopped brinjal/eggplant
  • Mustard seeds
  • Chana Mssala/Garam masala/Rajma Masala
  • turmeric
  • Cumin seeds
  • salt
  • oil

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Preparation:

  • Grate the ginger and garlic and keep aside.
  • Pressure cook the Toor daal/Masoor daal along with cumin seeds, turmeric using sufficient water until soft and mushy.
  • Chop the tomatoes, spinach and keep aside.

Method:

  • Take a heavy bottom pan, add the oil. Add mustard seeds, cumin seeds, next add the ginger and garlic and sauté until the garlic turns light brown.
  • Now add the onions, green chillies,spinach and stir until they are soft and transparent. Note: There is no need to cook the spinach beforehand. It wilts down very fast.
  • Add the chopped brinjal/eggplant and mix until it is cooked. Add more oil if necessary.
  • Add the chopped tomatoes, salt and mixuntil the raw smell of tomato is gone.
  • Add chana masala powder/garam masala, salt and mix well. Add more oil at this time if dry.
  • Mash the cooked daal, so that there are no lumps and add to this.
  • Simmer for a while until the gravy blends with the daal. Check for seasonings.

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34 comments

  1. Vaishali says:

    Delicious recipe. I love masoor dal for the ease of cooking, and I love the flavor that I think is more robust than other lentils usually have.

  2. indosungod says:

    Quick and tasty. Addition of ginger to dal much give it a refreshing taste. The channa masala should have given it a strong aroma wouldn’t?

  3. Soma says:

    Nice one bowl meal supriya. I am running around all day these days, barely getting time to cook.. these kinda a recipes are just ideal for rice & papad to go with it.

  4. Usha says:

    I don’t think I have ever had the combination of eggplant and spinach in one dish, this sounds so unique and delicious !

  5. RedChillies says:

    Thank you all for the comments, so glad you liked it.

    Green cook thanks for pointing the spinach part. I have now updated the post.

  6. Asha says:

    RC, thanks sweetie. I am doing great, hugs to you for asking at FH! 🙂
    Trisha’s college orientation went very well in the last few days, was busy with all that. As for stupid things going on in blogs, they are just that! STUPID fuss by STUPIDER people!!!;D
    Have a great weekend. It’s blazing hot here, hope it rains soon.

  7. Asha says:

    Oh, forgot to say that dal looks yum, love the combo. I am getting few purple Chinese Eggplants in my veggie patch, will try this.

  8. Shobha says:

    I love this dal. similar to the Sai bhaji..
    I use split yellow peas that you can purchase in any american grocery store. I think Goya makes it .It is very similar to our “Channa Dal” but cooks very fast… and it is delicious.
    One pot meal.. I love that ..

  9. Angie Smith says:

    Was going to make it tonight, i take it that its ok to use others dals ? i only have moong dal at the moment.

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