In a pressure cooker, add some oil and let it warm up. To the warm oil, add cumin seeds and finely chopped garlic.
Once the garlic turns golden brown, add finely chopped onions and green chillies. Mix well until the onions turn golden brown.
Add finely chopped tomatoes and mix.
Add turmeric powder, salt, coriander powder and hing and mix well.
Once the tomatoes are cooked and oil starts to leave the sides, add the diced pieces of eggplant and mix well. Tip: Peel the skin of the eggplant and cut into small cubes. To prevent discoloration, wash thoroughly in water and soak the cubes in water until we add them to the cooker.
After mixing the diced eggplant into the cooker, add the diced potatoes and mix well.
Add water to the cooker until the level of water reaches the level of the vegetables.
Pressure cook for 3-4 whistles (this may vary for you so please ensure that the vegetables are properly cooked).
Allow the pressure to settle and open the cooker. The vegetables should be properly cooked the eggplant should be very soft.
Use a ladle to mix well and the eggplant should be mashed easily when we mix (Please ensure not to completely mash the potatoes).
Add garam masala to the curry and mix well. Check the salt content and add if necessary.
Garnish with coriander leaves.
Voila! The potato and eggplant curry is ready. It can be eaten with rotis or steamed rice. Bon appetit!
Soak the channa dal in some water. This will ensure that the dal is not hard to chew.
In a frying pan, add some ghee and roast the vermicelli until it turns golden brown. Please note that the vermicelli can roast really fast, so please be careful not to burn it.
Remove the fried vermicelli from the pan and add some more ghee. When the ghee is warm, add some mustard seeds, urad dal and channa dal. The mustard seeds will splutter and the dals will turn golden brown.
Add some turmeric to the above mixture.
Add water to the pan. I use a 1:3 ratio for vermicelli and water. So for 1 cup of vermicelli, I will add 3 cups (use same measuring cup) of water. Also add salt to the water. Allow the water to boil. You can check the salt by tasting the water before adding further ingredients.
To the boiling water, add the roasted vermicelli and stir.
Add some coriander leaves to the pan. And mix well.
The water will start evaporating from the pan and keep stirring till you get required consistency.
I have been complimented for my dal recipes many times and I was recently asked by a friend of mine to share the recipe. So here it is. I am an amateur cook and before moving to the United States, I had no prior cooking experience. The recipe is similar to my mother-in-law’s dal recipe and I hope you like it. I am open to your suggestions and look forward to your comments.
Please note that I am not good at measurements so I will post pictures to demonstrate how much quantity of each spice or masala goes in.
Onions (finely chopped)
Tomatoes (finely chopped)
Garlic pods (finely chopped)
Green chillies (finely chopped)
Cilantro or Coriander leaves (finely chopped)
Cumin seeds (Jeera)
Turmeric (Haldi) powder
Coriander (Dhaniya) powder
Vegetable Oil (I use mustard oil)
1. Boil 1 cup of moong dal in a pressure cooker with salt, turmeric powder and water. I use 1:5 dal to water ratio and pressure cook for 1 whistle. (Please note that the dal to water ratio and number of whistles can vary. Choose what is best for you).
2. In a frying pan, add mustard oil (or any vegetable oil of your choice) and let it warm. To the warm oil, add cumin seeds. Once the seeds start sputtering, add finely chopped garlic. I use mustard oil because the smell of fresh garlic in warm mustard oil is just heavenly!
3. Once the garlic turns golden brown in color, add the finely chopped onions and green chillies.
4. Once the onions turn golden brown, add the finely chopped tomatoes and mix.
5. Start adding the spices and masala powders at this stage and mix. I also add some salt at this stage to let the mixture cook faster.
6. Turn the heat to medium low and cover the frying pan and let the mixture cook well. When the tomatoes are cooked, you will notice oil leaving the sides of the pan.
7. To this mixture, add the boiled dal and some water. The quantity of water will depend on your preferred consistency of the dal. When the dal starts boiling (bubbles appear), and add some chopped coriander leaves.
8. Voila! Your dal is ready! Enjoy with steamed rice and a spoonful of ghee 🙂 Bon appetit!