Ingredients
1 cup split yellow lentils
1 teaspoon turmeric powder
3 cups water
2 tablespoons oil
1 onion, chopped
1 green chili, chopped
1 teaspoon mustard seeds
2 cups diced eggplant
1 cup buttermilk
Method
1. Rinse the split yellow lentils and cook them in a pot with 3 cups of water and turmeric powder until soft. This takes about 20 minutes.
2. Heat oil in a pan, then add chopped onion and green chili. Sauté until the onion is golden brown.
3. Add mustard seeds and let them pop. Next, stir in the diced eggplant and cook until tender.
4. Mix in the cooked lentils into the pan, simmering everything together for about 5 minutes.
5. Remove from heat and stir in buttermilk, mixing until combined.
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