Ingredients
– 1 large eggplant, chopped
– 2 medium potatoes, peeled and diced
– 1 cup moong dal (split yellow lentils)
– 1 tablespoon oil
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 1 green chili, sliced
– 1 tablespoon ginger, grated
– Salt to taste
– Fresh coriander leaves, for garnish
Method
1. Rinse the moong dal under cold water and soak it for about 30 minutes.
2. In a large pot, heat oil over medium heat and add mustard seeds. Wait until they start to pop.
3. Add cumin seeds and sliced green chili to the pot, cooking for about one minute.
4. Stir in the chopped eggplant, diced potatoes, soaked moong dal, and salt. Add 3 cups of water and mix everything well.
5. Cover and simmer until the vegetables and dal become tender, about 20-25 minutes. Garnish with fresh coriander leaves before serving.
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