Soak and cook the moong dal

• Rinse the moong dal and soak it in water for 20 minutes.
• Drain and transfer the dal to a pressure cooker with water, turmeric powder and salt.
• Pressure cook until the dal is soft and mushy.

Fry the eggplant

• Heat oil in a frying pan and add the cubed eggplant.
• Sprinkle a little turmeric and salt and fry until golden and tender.
• Set the fried eggplant aside.

Prepare the masala

• In the same pan, heat oil and add cumin seeds and asafoetida.
• Add the chopped onion and fry until golden brown.
• Stir in the ginger garlic paste and green chilli, then add the tomatoes, red chilli powder and coriander powder and cook until the oil separates.

Combine and simmer

• Add the fried eggplant and the cooked moong dal to the masala.
• Mix well, add a little water to adjust consistency and simmer.
• Garnish with chopped coriander leaves and serve hot with rice or roti.