Tamarind-Glazed Eggplant with Chana Dal
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.
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.
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