Today, we're making a comforting and delicious Indian meal: Masoor Dal (Red Lentils) with Rice and Baingan Bhaja (Fried Eggplant). This meal is full of flavor and easy to prepare, perfect for anyone looking to enjoy authentic Indian cuisine. Let's get started!
Ingredients:
For the Rice:
2 cups rice
Water for washing and soaking
For the Dal:
1 cup masoor dal (red lentils)
1/4 cup yellow moong dal
3 cups water
1.5 tbsp salt
1/4 tsp turmeric powder
1 tbsp ghee (clarified butter)
1 tsp cumin seeds
1 tbsp chopped garlic
1 onion, chopped
For the Baingan Bhaja:
1/2 kg eggplants, sliced into disks
1.5 tsp salt
1/2 tsp turmeric powder
1 tsp chili powder
2 tsp mustard oil
Mustard oil for frying
Instructions:
Preparing the Rice:
1. Wash and Soak the Rice: Place 2 cups of rice in a bowl. Wash the rice 4 times, or until the water runs clear. Then soak the rice in clean water for 30 minutes.
Preparing the Dal:
2. Wash and Soak the Dal: In another bowl, combine 1 cup masoor dal and 1/4 cup yellow moong dal. Wash the dal 3-4 times, or until the water runs clear. Soak the dal for 30 minutes.
Preparing the Baingan Bhaja:
3. Season the Eggplants: Slice 1/2 kg of eggplants into disks and place them in a bowl. Add 1.5 tsp salt, 1/2 tsp turmeric powder, 1 tsp chili powder, and 2 tsp mustard oil. Mix everything well. Cover the bowl with plastic wrap and let it rest in the fridge for 1 hour.
Cooking the Dal:
4. Cook the Dal: In a pressure cooker, add the soaked dal, 3 cups of water, 1.5 tbsp salt, and 1/4 tsp turmeric powder. Cook on high heat until you hear 2 whistles. Then reduce the heat to low and cook for an additional 25 minutes.
5. Prepare the Tadka (Tempering): In a pan, heat 1 tbsp ghee. Add 1 tsp cumin seeds and let them crackle. Then add 1 tbsp chopped garlic and sauté until it starts to brown. Add 1 chopped onion and sauté until it turns golden brown.
6. Combine and Simmer: Add the cooked dal to the pan with the tempering. Mix well and simmer for a few minutes. The dal is ready.
Cooking the Rice:
7. Boil the Rice: Bring a large pot of water to a boil (about 2/3 full). Add the soaked rice and cook uncovered until the rice triples in volume and is al dente.
8. Steam the Rice: Drain the water from the pot. Return the rice to the pot and steam on low heat for 10 minutes. The rice is ready.
Cooking the Baingan Bhaja:
9. Fry the Eggplants: Heat mustard oil in a pan. Lay the eggplant disks in the hot pan. Cook until one side is charred, then flip and cook the other side until charred as well. Repeat with the remaining eggplant slices. The baingan bhaja is ready.
Serving:
10. Serve and Enjoy: Serve the hot masoor dal with steamed rice and crispy baingan bhaja on the side. Enjoy your delicious homemade Indian meal!
Hashtags:
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