Tamarind-Glazed Eggplant with Chana Dal

Name: Tamarind-Glazed Eggplant with Chana Dal
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Tamarind Paste; Brown Sugar; Chili Flakes; Soy Sauce; Grated Ginger; Eggplant; Olive Oil; Salt & Pepper; Chana Dal; Water; Turmeric Powder; Salt; Ghee; Cumin Seeds; Mustard Seeds; Asafoetida; Curry Leaves

A flavorful dance of spicy and tangy notes in a hearty vegetarian dish

This Indian-inspired dish presents a succulent blend of tamarind-glazed eggplant paired with creamy chana dal, celebrating a rich medley of textures and flavors.

1 h 30 min
4
Intermediate

Ingredients

For the Tamarind Glaze

Tamarind Paste

1/4 cup

Brown Sugar

2 tbsp

Chili Flakes

1/2 tsp

Soy Sauce

1 tbsp

Grated Ginger

1 tsp

For the Eggplant

Eggplant

2 medium-sized, sliced into 1/2-inch rounds

Olive Oil

2 tbsp

Salt & Pepper

To taste

For the Chana Dal

Chana Dal

1 cup, rinsed & soaked for 2 hours

Water

4 cups

Turmeric Powder

1 tsp

Salt

To taste

For the Tempering

Ghee

2 tbsp

Cumin Seeds

1 tsp

Mustard Seeds

1 tsp

Asafoetida

1/4 tsp

Curry Leaves

10 leaves

Preparation

Marinating the Eggplant

Create Marinade

Combine tamarind paste, brown sugar, chili flakes, soy sauce, and ginger in a bowl to create the marinade.

Season Eggplant

Brush eggplant slices with olive oil and season with salt and pepper.

Marinate Eggplant

Coat the eggplant slices with the marinade and let it rest for 30 minutes.

Preparing the Chana Dal

Cook Dal

Drain the soaked chana dal and transfer it to a pressure cooker. Add water, turmeric, and salt. Cook for 15 minutes on medium heat until soft.

Do not overcook the chana dal to prevent it from becoming mushy.

Mash Dal

Mash the dal lightly to achieve a slightly creamy consistency.

Use fresh curry leaves for a fragrant tempering.

Cooking Process

Grill Eggplant

Grill marinated eggplant slices on a preheated pan over medium heat for 5 minutes on each side until tender and slightly charred.

Temper Dal

Heat ghee in a small pan. Add cumin seeds, mustard seeds, asafoetida, and curry leaves, letting them splutter and release their aroma.

Finish Dal

Add the tempered spices to the cooked chana dal and simmer for 5 minutes. Stir well to combine.

Plating & Serving