Main
Baigan Wale Mung (Moong Dal with Eggplant)
45 minServes 4Nutri-Score B€
B
45 min
45 minBaigan Wale Mung (Moong Dal with Eggplant)
what you need
Ingredients
moong dal (rinsed and soaked for 20 minutes)Grains200 g
eggplant (cut into cubes)Produce1 piece
onion (finely chopped)Produce1 piece
tomato (chopped)Produce2 pieces
ginger garlic paste (freshly ground)Produce15 g- green chilli (slit)Produce2 pieces
turmeric powder (ground)Spices3 g- red chilli powder (ground)Spices3 g
- coriander powder (ground)Spices4 g
- cumin seeds (whole)Spices5 g
- asafoetida (pinch)Spices1 g
cooking oil (for tempering and frying)Pantry30 ml
salt (to taste)Pantry8 g
water (for cooking the dal)Beverages700 ml- coriander leaves (chopped)Produce15 g
per serving
Nutrition
283kcal
- Carbs
- 36 g
- Proteins
- 13 g
- Fat
- 10 g
what you’ll use
Tools
Pressure cooker
Frying pan
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.