Main Course · Dinner · Indian ·

Tamarind-Glazed Eggplant with Chana Dal

Name: Tamarind-Glazed Eggplant with Chana Dal
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Tamarind Paste, 1/4 cup; Brown Sugar, 2 tbsp; Chili Flakes, 1/2 tsp; Soy Sauce, 1 tbsp; Grated Ginger, 1 tsp; Eggplant, 2 medium-sized, sliced into 1/2-inch rounds; Olive Oil, 2 tbsp; Salt & Pepper, To taste; Chana Dal, 1 cup, rinsed & soaked for 2 hours; Water, 4 cups; Turmeric Powder, 1 tsp; Salt, To taste; Ghee, 2 tbsp; Cumin Seeds, 1 tsp; Mustard Seeds, 1 tsp; Asafoetida, 1/4 tsp; Curry Leaves, 10 leaves

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.

4.7(149 reviews)

·By Ethan Brooks·February 2, 2026

Tamarind-Glazed Eggplant with Chana Dal — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Tamarind Glaze

For the Eggplant

For the Chana Dal

For the Tempering

Nutrition

Per serving

Calories: 284 kcal
Protein: 6 g
Carbs: 32.6 g
Fat: 15.9 g
Fiber: 8.3 g

Whole recipe

Total

Calories: 1136 kcal
Protein: 24 g
Carbs: 130.3 g
Fat: 63.5 g
Fiber: 33.2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Tamarind Paste 1/4 cup	70	1	17	0	3
Brown Sugar 2 tbsp	110	0	28	0	0
Chili Flakes 1/2 tsp	3	0	0.5	0.2	0.5
Soy Sauce 1 tbsp	8	1	1	0	0
Grated Ginger 1 tsp	2	0	0.5	0	0.1
Eggplant 2 medium-sized, sliced into 1/2-inch rounds	80	2	20	0.5	12
Olive Oil 2 tbsp	240	0	0	28	0
Salt & Pepper To taste	0	0	0	0	0
Chana Dal 1 cup, rinsed & soaked for 2 hours	360	19	60	6	16
Water 4 cups	0	0	0	0	0
Turmeric Powder 1 tsp	8	0.2	1.4	0.2	0.5
Salt To taste	0	0	0	0	0
Ghee 2 tbsp	240	0	0	28	0
Cumin Seeds 1 tsp	8	0.4	1	0.5	0.5
Mustard Seeds 1 tsp	5	0.3	0.3	0.3	0.5
Asafoetida 1/4 tsp	1	0	0.4	0	0.1
Curry Leaves 10 leaves	1	0.1	0.2	0	0.1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Eggplant

1
Create Marinade
Combine tamarind paste, brown sugar, chili flakes, soy sauce, and ginger in a bowl to create the marinade.
2
Season Eggplant
Brush eggplant slices with olive oil and season with salt and pepper.
3
Marinate Eggplant
Coat the eggplant slices with the marinade and let it rest for 30 minutes.

Preparing the Chana Dal

1
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.
Tip: Do not overcook the chana dal to prevent it from becoming mushy.
2
Mash Dal
Mash the dal lightly to achieve a slightly creamy consistency.
Tip: Use fresh curry leaves for a fragrant tempering.

How to Make Tamarind-Glazed Eggplant with Chana Dal

Total time: 2 h · Yields 4 servings

1
Grill Eggplant
Grill marinated eggplant slices on a preheated pan over medium heat for 5 minutes on each side until tender and slightly charred.
2
Temper Dal
Heat ghee in a small pan. Add cumin seeds, mustard seeds, asafoetida, and curry leaves, letting them splutter and release their aroma.
3
Finish Dal
Add the tempered spices to the cooked chana dal and simmer for 5 minutes. Stir well to combine.