Eggplant Thursday: Chana Dal and Aubergine recipe.

This is a tasty dish that works well for a weeknight dinner or lunchbox meal for the kids.

You will need;

  • Chana dal (already boiled with whole spices, I used cloves, cinnamon, turmeric and bay leaf).
  • 1 onion, sliced.
  • 1 tsp of mustard seeds.
  • Some garlic ginger paste, and some crushed coriander seeds.
  • 1 teaspoon dhania jeera powder.
  • 2 grated tomatoes.
  • 1 green capsicum, chopped.
  • I egg plant, chopped.
  • 2 potatoes, peeled and chopped.
  • 1 tsp garam masala.
  • Salt and pepper to taste
  • Coriander leaves and some fresh squeezed lemon for garnish.

Method.

Boil your chana dal with the whole spices until cooked but not mushy, set aside.

Heat oil in a large pan, add your mustard seeds, let pop then add the onions.

Once onions are soft, add the ginger garlic paste.

Add the eggplant then a bit of ground turmeric and the dhania jeera powder and mix well.

After cooking a few minutes add the grated tomatoes plus some salt. Let cook a while before adding the potatoes.

Once tomatoes are fully cooked, add some water about two cups and let simmer till potatoes are done.

Lastly, add the already boiled chana dal and the garam masala. Mix well and let the legumes heat through and get the flavour.

Check seasoning, add garnish and remove from heat.

Serve with chapati or rice.

I had mine with some tasty carrot and dhania chapati.

For the chapati, I kneaded the flour with the usual hot water and salt, as well as one grated carrot and 2 tbsp of chopped coriander leaves and a pinch of ground cumin that added a unique flavour to the flat bread.

They are so delicious and flaky you can have them on their own too or use them for a Ugandan Rolex, who’s recipe I have already shared here.

Try this stew and let me know what you think.

Love,

Wanjoro.

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