Eggplant-Tamarind Soup is a sweet and tangy side for plain rice. This soup (vankaya pulusu) is very popular in Andhra Pradesh, India. The lentils provide protein, while the eggplant provide fiber and various vitamins and minerals such as thiamin (vitamin B1), vitamin B6 (pyridoxine) vitamin B3 (niacin), potassium, and folate.
Cooking Time: 25 minutes
- 1 1/2 cups eggplant (oval/round eggplants of any color, cut into small cubes
- 3/4 cup onion, cut into small cubes
- 3/4 cup toor dal (red gram/lentil)
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 3/4-1 tsp tamarind paste
- 1 tbsp jaggery
- 5-6 curry leaves
- Salt to taste
- 3 tsp vegetable oil
- Asafoetida powder (hing), a pinch
- 1 1/2 tsp urad dal (split & hulled black gram)
- 1/2 tsp mustard seeds (rai)
- 1 tsp cumin seeds (jeera)
- 2 red chillies, broken into a couple pieces
- Cook the toor dal in the pressure cooker with 1 1/4 cups water and a little turmeric powder for 4-5 whistles.
- In a deep saucepan, boil the eggplant and onion pieces with 1/4 cup water, salt, and a little turmeric and chilli powder powder.
- When the eggplant and onions are semi-cooked, add the tamarind paste and 1/2 cup water. Cook for 2-3 minutes.
- Remove from heat and mash and add the cooked toor dal.
- Heat oil in a small pan for the seasoning. Add hing and urad dal and fry until the dal starts to turn golden; then, add the mustard and cumin seeds. When the seeds start to pop, add the curry leaves and fry for a second. Pour over the soup and stir.
- Let the eggplant-tamarind soup come to a boil and remove from heat.
- Serve the eggplant-tamarind soup hot with hot rice, ghee, and pappadums.