Eggplant Kootu is a tangy vegetarian lentil soup that is very popular
in South India. The peanuts add a nutty flavor and a soft crunch to
this easy brinjal and lentil dal recipe. Peanuts and lentils are full
of protein and make this a healthy recipe.
Servings: 4 Cooking Time: 20
minutes
Ingredients
3/4 cup toor dal (split red gram)
2 cups eggplant (brinjal, vangi),
cut into medium cubes
1/4 cup peanuts, boiled with peel
2-3 tsp vegetable oil
Salt to taste
For Masala
1 1/2 tsp toor dal (split red gram/lentil)
1 tsp chana dal (split bengal gram/yellow lentil)
4 tsp coriander seeds (dhania)
1/4 tsp cumin seeds (jeera)
6 red chillies (adjust to taste)
3 tsp coconut, dry, grated
Asafoetida powder (hing), a pinch
1 tsp vegetable oil
For Seasoning
1 tsp vegetable oil
Asafoetida powder (hing), a pinch
1 tsp mustard seeds
5-6 curry leaves
Preparation
Cook the toor dal in the pressure cooker with 1 1/4
cups water and a little turmeric powder for 4-5 whistles.
Heat 1/2 tsp oil in a small pan and roast the toor
dal, chana dal,
coriander, cumin, and red chillies until golden brown. Add the dry,
grated coconut and roast on low heat until lightly browned. Remove in a
bowl and let cool. Grind the kootu masala with a little water into a
coarse paste.
Heat 2-3 tsp oil in a deep saucepan, and saute the
eggplant until lightly browned. Add 2 cups of water,
salt, tamarind paste, kootu masala, boiled peanuts, and a little
turmeric powder and
let cook for 3-4 minutes on medium heat until the eggplant is tender
but not overcooked and the raw flavor of the masala is gone.
Add the cooked dal and salt as needed. Add water if
needed, to get the consistency you want.
Heat oil in a small pan for the seasoning. Add
asafoetida powder
and mustard seeds. When the seeds start to pop, add the curry leaves
and fry for a few
seconds. Pour over the dal and stir.
Let the eggplant kootu come to a boil.
Serve the eggplant kootu hot, with hot rice, ghee,
and pappadum.
Cooking Tip
To save time, place the peanuts with 1/4 cup water in a microwave-safe
bowl, and cook in the microwave for 3-4 minutes until tender but
crunchy.
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