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!
Servings: 2 people
Ingredients
- 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
Instructions
- 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