Vankaya pappu/Eggplant dal

Recipe:

½ cup of toor dal 

 1½ cups of water

6 small size purple or green young, firm and white fleshed brinjals - cut to small pieces

1 onion - cut to cubes

½ tsp each - red chilli flakes

1//4 tsp methi seeds/fenugreek seeds

 turmeric and salt as per taste

2 medium size tomatoes chopped in chunks

Seasoning:

1 tsp of oil and
½ tsp each - crushed garlic, curry leaves, cumin and mustard seeds

Method:

Heat oil in a pressure cooker. 

Do the seasoing the usual way. Add seasoning ingredients in the order mentioned above starting with crushed garlic and the final item would be toasting the mustard seeds. 

When mustard seeds start to jump around, add the mashed dal to this seasoning 

.To this seasoning, add washed dal with one and half cups of water. 

Also the brinjal, onion, red chilli flakes, turmeric powder,fenugreek seeds and chopped tomatoes . Mix with a spoon.

 Cover and pressure-cook to two or three whistles until the dal is cooked to fall-apart stage.

Once all the valve pressure is released, remove the lid. Add salt. With a wood masher or whisk, mash the dal to smooth consistency. Have a taste and adjust the salt level to your liking.