Non-Veg
Egg and Egg Plant Dhal Recipe
1 hr 25 min
Total Time
10 min
Prep Time
12
Servings
391
Calories
Recipe Information
This delicious Egg and Egg Plant Dhal Recipe recipe serves 12 people and takes approximately 1 hr 25 min to prepare. Each serving contains 391 calories, making it a perfect choice for a satisfying meal.
Ingredients
- 🍴4 cup lentil
- 🍴2 sliced onion
- 🍴4 teaspoon cumin seeds
- 🍴8 cup water
- 🍴4 cherry tomatoes
- 🍴4 boiled egg
- 🍴salt as required
- 🍴4 teaspoon vegetable oil
- 🍴2 cloves garlic
- 🍴4 tablespoon tomato puree
- 🍴4 cup veg stock
- 🍴2 eggplant/ brinjal
- 🍴1 tablespoon powdered turmeric
Instructions
- 🍴To make this recipe, pour the lentils in a bowl and wash them properly. Wash the eggplant and chop them into 2-inch pieces.
- 🍴Now, place a pan over medium flame and heat oil in it. Once it is heated add cumin seeds, minced garlic and stir for a while. Add chopped onions, tomato puree and fry for 5 minutes.
- 🍴Add vegetable stock, water, rinsed lentils, turmeric and salt. Boil for 5 minutes.
- 🍴Once the dhal is boiled, reduce the heat and simmer for 30 minutes or until the mixture becomes thick. Stir them occasionally and add cherry tomatoes, eggplant, boiled eggs. Cook the mixture for 25 minutes or until the eggplant becomes tender.
- 🍴Finally, transfer the Egg and Egg Plant Dhal in a serving bowl and serve hot.