How to Make Tasty Black-Eyed-Peas-Eggplant Dal Recipe for Plain Rice

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 powde (store-bought)

Method
    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.

    In a medium saucepan, boil the vegetables with 2 cups water and salt on medium heat until almost tender.

    Add the tamarind paste and cook for 2 minutes until the raw flavor of the tamarind is gone.

    Mash and add the toor dal to the vegetables. Drain the back-eyed peas and add to the vegetables, and add salt as needed.

    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.

    Place the black-eyed-peas-eggplant dal back on the heat and let it come to a boil and remove from heat.

    Serve the black-eyed-peas-eggplant dal with plain rice and ghee (clarified butter).