Tuesday, March 23, 2010

Vankaya Pappu (Brinjal Dal)


Kandi pappu (Toor dal) : 3/4 cup
Medium sized purple brinjals : 5 nos. (remove the stem and cut length wise)
Tomato : 1/2 (cut into small cubes)
Onion : 1/4 (cut into small cubes)
Fresh shredded coconut : 2 tbsps
Green chillies : 5 or 6 (cut length wise)
Tamarind : 2 marble sized (Make a paste by soaking in little water)
Turmeric powder : 1/4 tsp
Salt : as required
Water : 2 cups

For seasoning:

Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Urad dal : 1/2 tsp
Garlic ; 4 cloves (cut into thin slices)
Red chillies : 2 (broken into 1" pieces)
Curry leaves  : 12 to 15

  • Wash and drain toor dal in a pressure cooker.  
  • Add 2 cups of water along with sliced brinjals, chopped onions, chopped tomato, sliced green chillies and turmeric powder.
  • Cover with lid and pressure cook to three or four whistles until dal is well cooked.
  • Remove the lid after the pressure is released and add salt and tamarind paste.
  • In a sauce pan, heat oil for seasoning.
  • Add garlic, mustard seeds, cumin seeds, urad dal and red chillies.
  • Toast until mustard seeds splutters and add curry leaves.
  • Switch off the stove and transfer these contents to the dal in the cooker and mix well.
  • Cook the dal again without the lid until it starts bubbling.
  • Add the shredded coconut and switch off the stove.
  • Best when served with rice.

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