Mung Bean Dal with Eggplant

Mung Bean Dal with Eggplant

Dal, daal, dhal or dhal

– However spelled, this mung bean dal with eggplant will take your tasting palate into heaven. It is my absolute favourite dal! The roasted eggplant adds a delicious creaminess to the texture and such a rich taste.

Mung bean dal with eggplant

Variating your dal

I like to experiment with the beans and lentils I am using to make dal. Making this recipes was simply because we had an eggplant which had to be used, and voilà, here I had my new favourite dal.

More yummy dal recipes:

Mung Bean Dal with Eggplant

The best dal I have ever made is this Mung Bean Dal with Eggplant. It has an amazing texture and such a rich taste. Enjoy!
Total Time40 minutes
Course: Dinner, soups
Cuisine: Indian
Servings: 2 people
Author: Luna Linnemann


  • 250 g raw mung beans (or two cans of precooked)
  • 1 eggplant
  • 2 medium onions
  • 3 garlic cloves
  • 2 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 50 g fresh ginger
  • 2 tsp ground turmeric
  • 1 tsp strong paprika
  • 1 dl fresh parsley or cilantro (loosely packed)
  • 2 tsp pepper
  • 1 dl water


  • Soak the mung beans for 8-12 and cook according to instructions (or use two cans of presoaked and precooked ones).
  • Turn on the oven at 160°C and cut the eggplant into small cubes (~2 cm). Place them on a baking tray with baking paper and toss some oil (optional) and salt over them and bake for about 20 min (until turning golden brown).
  • Meanwhile cut the onions, garlic and grate the ginger. Add to a pot with some oil and the rest of the spices (except the fresh parsley) and fry for 5 minutes.
  • Add the mung beans, roasted eggplant pieces and water and let it cook until the mung beans get a bit mashed. You might need to add a bit more water.
  • Serve with fresh parsley or cilantro.
  • Enjoy with rice or some lovely naan bread.

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin

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