Plat
Baigan Wale Mung (Moong Dal with Eggplant)
45 minPour 4Nutri-Score B€
B
45 min
45 minBaigan Wale Mung (Moong Dal with Eggplant)
ce qu’il vous faut
Ingrédients
moong dal (rinsed and soaked for 20 minutes)Céréales200 g
eggplant (cut into cubes)Fruits et légumes1 morceau
onion (finely chopped)Fruits et légumes1 morceau
tomato (chopped)Fruits et légumes2 morceaux
ginger garlic paste (freshly ground)Fruits et légumes15 g- green chilli (slit)Fruits et légumes2 morceaux
turmeric powder (ground)Épices3 g- red chilli powder (ground)Épices3 g
- coriander powder (ground)Épices4 g
- cumin seeds (whole)Épices5 g
- asafoetida (pinch)Épices1 g
cooking oil (for tempering and frying)Épicerie30 ml
salt (to taste)Épicerie8 g
water (for cooking the dal)Boissons700 ml- coriander leaves (chopped)Fruits et légumes15 g
par portion
Nutrition
283kcal
- Glucides
- 36 g
- Protéines
- 13 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
Autocuiseur
Poêle
Saladier
pas à pas
Préparation
- Étape 1
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.
- Étape 2
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.
- Étape 3
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.
- Étape 4
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.