Begun Diye Kalai Dal (Urad Dal with Eggplant)
Begun diye kalai dal, urad dal from Sylhet (in present-day Bangladesh) with loads of fried eggplant, perfumed with fennel seeds and ghee. Soul food.
Ingredients
- 1 cup urad dal husked and split
- 1 medium sized eggplant cut into small cubes
- 1 tsp turmeric powder
- 1 tsp fennel seeds
- 1 tsp panchforon
- 2 - 3 dry red chillies coarsely torn
- 1 - 2 bay leaves
- 1 tbsp fennel powder freshly ground
- 1 tbsp ginger paste
- 1 tbsp mustard oil
- 1 tbsp ghee
- 1/2 tsp sugar
- salt to taste
Instructions
- Dry roast the urad dal till golden brown. Wash and drain the dal, keep aside.
- Cook the urad dal with 2 cups of water until just cooked. Care needs to be taken that the dal does not become too mushy.
- Heat 1/2 tbsp oil, fry the eggplant cubes, keep aside on a kitchen absorbent towel.
- Add the remaining oil to the pan, when smoking hot, add the paanchforon, fennel seeds, bay leaves and red chillies. Allow them to splutter.
- Now dissolve the turmeric powder in a little water and add to the pan.
- Add the ginger paste and saute for 2-3 minutes over a medium flame. Pour in the boiled dal and bring to a simmer.
- Add fennel powder and salt, check the consistency of the dal, it should not be too runny, neither too thick, if needed, add some warm water to get the consistency right.
- Add the fried eggplant cubes. Bring to a boil.
- Adjust seasonings, add a dash of fennel powder if needed.
- Finish with a dollop of ghee and serve hot with rice.