1 cup tur dal (Kandipappu)
4 small Eggplants
1 tsp Coriander Seeds
1 tsp Urad Dal
1 tsp Chana dal
1 tsp Coconut
3 or 4 Green Chilies (or more)
A pinch of Turmeric powder
A pinch of Asafetida (Inguva, Hing)
1 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
Few Curry Leaves
Few Cilantro Leaves
Place tur dal and eggplant pieces together in a bowl and pressure cook until 3 whistles.
Meanwhile, dry roast (with no oil) coriander seeds, urad dal, chana dal and grind into a paste along with coconut and green chilies. Keep aside.
Take out the tur dal and eggplant mixture out of the pressure cooker and mash it well with a fork or back of a spatula until you get smooth texture.
Heat oil in a pan and add mustard seeds.
When they pop, add cumin seeds + curry leaves and fry well.
Add cooked dal, ground paste and mix well.
Add turmeric powder, asafoetida and salt and mix well again.
Keep on low flame for some time until bubbles appear on top and turn off the flame.
Garnish with cilantro and serve with steaming hot rice with a dollop of ghee.