Eggplant & Chickpeas Dal

Here we go for a week of blogging marathon, this week's theme is going to be Cooking with chickpeas. Obviously my next three dishes are going to be chickpeas based dishes. For today's post, am posting this thick chickpeas and eggplant dal based curry, this dish hardly needs less than 15minutes and this dal goes for a quick preparation. This curry goes for pressure cooking and few roasted spices with eggplant and cooked chickpeas.

This dal goes awesome with anything, we call it as three in one dal, coz you can serve this delicious dal with idlies or dosas for breakfast, with rice for lunch and with rotis for dinner.Usually i make this dal quite often just with eggplants,for a change i tried this time with chickpeas and both works out wonder.

1/2cup Split yellow moongdal
3cups Eggplants (cubed)
1cup Chickpeas (cooked)
1no Onion (chopped)
1no Tomato (chopped)
3nos Green chillies (slit opened)
1/4tsp Turmeric powder
1tsp Lemon juice
1/2tsp Mustard seeds
1/2tsp Urad dal
2nos Dry red chillies
Few curry leaves
Oil
Salt

To roast & grind:
2tbsp Coriander seeds
1/2tsp Asafoetida powder
1/4tsp Fenugreek seeds
3tbsp Coconut (grated)

Take the washed moongdal,cubed eggplants, half cup of chickpeas,chopped onions,chopped tomatoes,slit opened green chillies with turmeric powder,salt and enough water in pressure cooker.

Close the cooker with lid and pressure cook for 3 whistles.

Meanwhile dry roast the ingredients under the list 'to roast & grind' as fine powder.

Once the steam gets released, smash the cooked veggies and chickpeas with a spatula.

Now add the grounded roasted spice powder,remaining chickpeas to the dal and cook everything in simmer.

Adjust the thickness of the dal with enough water.

Finally heat the oil, lets splutter the mustard seeds,urad dal, add the dry red chillies,curry leaves and fry them.

Add this tempered spices,lemon juice to the dal and give a stir.

Serve hot with rice.