Black-Eyed-Peas-Eggplant Dal

Black-Eyed-Peas-Eggplant Dal is a delicious and tangy lentil soup that goes well with rice. The black-eyed peas and toor dal add a lot of protein and fiber, while the vegetables add a lot of nutrients to this dish. This is a South Indian vegetarian/vegan recipe.

Servings: 4
Cooking Time: 25 minutes

Ingredients

• 1/2 cup toor dal (split red gram)
• 1/4 cup black-eyed peas
• 1/4 cup eggplant, cut into small cubes
• 1/4 cup carrots, cut into small cubes
• 1/2 cup tomatoes, cut into small cubes
• 1/4 tsp tamarind paste
• 1/4 tsp turmeric powder

For Seasoning

• 2 tsp sesame oil or other
• Asafoetida powder (hing), a pinch
• 1 tsp mustard seeds
• 1-2 red chillies, broken into a few pieces
• 6-7 curry leaves
• 2 tsp bisi-bele-bhath masala powder (store-bought)

Preparation

1. Place the toor dal with 1 cup water and a pinch of turmeric in a pressure cooker container. Wash and place the black-eyed peas with 1 cup water, salt, and turmeric in another pressure cooker container. Pressure-cook both for 4-5 whistles.
2. In a medium saucepan, boil the vegetables with 2 cups water and salt on medium heat until almost tender.
3. Add the tamarind paste and cook for 2 minutes until the raw flavor of the tamarind is gone.
4. Mash and add the toor dal to the vegetables. Drain the back-eyed peas and add to the vegetables, and add salt as needed.
5. Heat the oil in a small pan for the seasoning. Add the asafoetida and mustard and fry until the mustard starts popping. Add the chillies and curry leaves and fry for a few seconds. Remove from heat and add the bisi-bele-bhath masala powder and fry for a few seconds. Pour the seasoning over the dal.
6. Place the black-eyed-peas-eggplant dal back on the heat and let it come to a boil and remove from heat.
7. Serve the black-eyed-peas-eggplant dal with plain rice and ghee (clarified butter).

Category: Dals and Soups, Dals and Soups - No-Onion No-Garlic, Vegan Dals and Soups