VegetarianLunchMaharashtra
Dal Eggplant
Dal Eggplant is a vegetarian lunch from Maharashtra. It is made with lentils, eggplant, tomato and ginger. This recipe serves 4 and takes about 50 min. One serving has about 180 kcal, 12 g protein, 20 g carbs and 8 g fat.
Did you know? A hearty, one-pot dish. Eggplant absorbs the flavors of the dal. The dish is vegan and gluten-free. Serve with rice or roti. The tempering of cumin and garlic enhances aroma. A frugal yet nutritious meal.
Updated · nutrition is an estimate per serving
- Diet
- Vegetarian
- Course
- Lunch
- Cuisine
- Maharashtra
- Calories
- 180 kcal
- Protein
- 12 g
- Style
- Healthy
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Level
- Easy
Ingredients (serves 4)
- 150 g toor dal
- 400 g eggplant
- 2 tomato
- 1 tbsp ginger
- 2 green chilli
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 pinch asafoetida
- ¼ tsp turmeric
- 1 tsp goda masala
- ½ tsp salt
- 2 tbsp coriander leaves (optional)
- 800 ml water
Contains: gluten and mustard. Most hing sold in India has wheat flour; use a gluten-free hing if needed.
