Ingredients:
½ cup- Toor daal
½ cup- Moong daal
2- Eggplant, cut in to big pieces
2- Eggplant, cut in to big pieces
1- Onion, sliced
2- Tomato, chopped
2- Green chili, chopped
1 tsp. Ginger, crushed
1 tsp. Garlic, crushed
½ tsp. Turmeric powder
½ tsp. Turmeric powder
2 cups- Water
Salt to taste
Salt to taste
For tempering:
2
tbsp. Vegetable oil
1 tsp. Cumin seeds
1 tsp. Mustard seeds
2- Garlic cloves
1 tsp. Mustard seeds
2- Garlic cloves
10-15 Curry leaves
1. Take a pressure cooker add toor daal, moong
daal, onion, tomato, green chili, turmeric powder, ginger, garlic and 2cup of
water and boil it for 20minutes in a medium flame.
2. In the meantime boil the eggplant separately with salt and cup of water
3. When the daal is cooked add boiled eggplant and salt mix it gently and set it aside.
4. In a small frying pan add vegetable oil, mustard seeds and cumin seeds, when splutter add garlic and saute to gloden brown and add curry leaves.
5. Then add the tempering in to daal and cover the lid and cook it for another 5minutes.
6. Serve hot with rice.
2. In the meantime boil the eggplant separately with salt and cup of water
3. When the daal is cooked add boiled eggplant and salt mix it gently and set it aside.
4. In a small frying pan add vegetable oil, mustard seeds and cumin seeds, when splutter add garlic and saute to gloden brown and add curry leaves.
5. Then add the tempering in to daal and cover the lid and cook it for another 5minutes.
6. Serve hot with rice.