Halwai October 14, 2017

Ingredients:

• 1 cup – Toor Dal
• 4 – eggplants
• 1 tsp – Coriander seeds
• 1 tsp – Urad Dal
• 1 tsp – Channa dal
• 1 tsp – Coconut
• 4 – Green chillies
• A pinch – Turmeric powder
• A pinch -asafoetida
• Salt – to taste
• 1 tsp – Oil
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds
• A few – Curry leaves
• A few – Coriander leaves

Method:

  1. Pressure cook toor dal and eggplant pieces for 3 whistles.
  2. Meanwhile, dry roast coriander seeds, urad dal, channa dal and grind into a paste along with coconut and green chillies and keep aside.
  3. Mash the brinjal dal mixture with a fork to get a smooth texture.
  4. Heat oil in a pan and add mustard seeds.
  5. When they crackle, add cumin seeds, curry leaves and fry well.
  6. Add cooked dal, ground paste and mix well.
  7. Add turmeric, asafoetida, salt and mix well again.
  8. Simmer for few mins.
  9. Garnish with coriander and serve.
  10. Recipe courtesy: Trendy Relish