Tamarind-Glazed Eggplant with Chana Dal
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
For the Eggplant
For the Chana Dal
For the Tempering
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
Tamarind-Glazed Eggplant with Chana Dal
Tamarind-Glazed Eggplant with Chana Dal
Plating & Serving
Serve the grilled tamarind-glazed eggplant slices atop a bed of creamy chana dal, enhancing each plate with a drizzle of remaining glaze for extra flavor.
Sauce Pairings
Garnishes & Accompaniments
Perfect Sides
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