This measurements used in this recipe will make a batch that will feed one (hungry) person approximately 6-8 servings.
Toor daal (Lentils) 2-3 cups
Black-eyed peas 2 cups
Asian Eggplant - 6 quartered
Tamarind paste - 1 Tsp
Tomatoes - about 5-6 diced/sliced
Onions - 2 Large - chopped
Coriander seeds - 1 Tbsp
Cumin seeds - 1 Tsp
Red Chilies - 6-8
Fenugreek Seeds - 1 Tsp
Shredded Coconut - 1 cup
Turmeric powder - 1 Tsp
Sesame seed oil - 1/4 cup
Garnish: chopped curry leaves and cilantro
- Cook the lentils until soft in a pressure-cooker or in a conventional sauce pan.
- Soak the black-eyed peas overnight and cook them in a pressure cooker or in a conventional sauce pan.
- In a sauce pan, roast the coriander seeds, cumin, red chilies. You may use a drop or two of oil if you like to roast these. I dry toast them.
- Grind the the ingredients from step 2 and the grated coconut in a blender. Use little water (the mix should be moist/wet but not runny).
- In a large pan, heat-up 2 cups of water. Once the water starts to boil, add the cooked daal, the black-eyed peas, egg plant, and the spicy paste from step 3, to the water. Turn down the heat a notch or two. Add the tamarind paste, turmeric and a pinch of asafoetida. Stir the mix so the lentils don't stick to the bottom of the vessel. Cook the mixture for roughly 5-7 minutes on medium heat.
- Add the tomatoes and the onions and cook for another 3 minutes. It is nice not to turn the onions mushy.
- Add salt to taste and garnish with cilantro and the chopped curry leaves.