Nutritious Tasty Brinjal/Eggplant Dal Curry | Simple Warming Brinjal/Eggplant Dal Curry

Nutritious Warming Brinjal/Eggplant Dal Curry is a simple easy dish to prepare on busy weekdays. It is a very healthy dish. In South India Brinjal & Dal are a very Famous/Favourite veg dal combination that many people love. Brinjal/Eggplant is sautéed with onion, tomatoes, spices & cooked dal is added, curry is brought to boil. Ghee & fresh Coriander leaves are added just before serving. The texture of cooked brinjal/eggplant & dal is really good, you have to try it.

This recipe is a family favourite, please do try it. We usually prepare this for Rotis, Phulkas, Dosa & Pongal. It goes great with hot rice too.

You can also watch my video on YouTube


  • 1 Cup – Toor Dal/Split Pigeon Peas
  • ½ Tsp – Castor oil (optional)
  • ¼ Tsp – Turmeric Powder
  • 1 ½ Cups – Water (to cook dal in pressure cooker)
  • 3 Tsp – Oil
  • ½ Tsp – Mustard seeds, Jeera/Cumin
  • 2-3 Pinch – Asafoetida/Hing
  • 5-6 – Curry Leaves
  • 1 – Medium Onion
  • 2 – Medium Tomatoes
  • Salt as per taste
  • 2 Tsp – Homemade Sambhar or Curry Powder (instead you can add ½ Tsp Chilli pwdr, ½ Tsp Coriander pwdr, ¼ Tsp cumin pwdr & 3-4 Pinch Somph/Fennel seeds pwdr)
  • Brinjal/Eggplant – 3 Large Brinjal cut to 1 ½ inch cubes (If you are using Eggplant you can add 1 ½-2 cups cut pieces)
  • 1 Tbsp – Fresh Coriander/Dhania Leaves chopped
  • 1 Tsp – Ghee


Prep Work:

  • Rinse & soak Dal in water for atleast ½ hour.
  • After ½-1 hour transfer dal into pressure cooker & add 1 ½ cup water (I used soaked dal water).
  • For this recipe the water level needs to be just right not too much water or too little.
  • Add castor oil, turmeric powder & place lid & bring it boil.
  • Once the dal start to boil nicely lock pressure cooker lid & let it make 2 whistles & then turn off heat.
  • Once the pressure has reduced completely open lid.
  • With a whisk beat the cooked dal nicely & it needs to be mashed partially.
  • Transfer it into a bowl.
  • Add ½ cup water into the pressure cooker mix gently & pour the dal water into the bowl with the remaining dal.
  • Set it aside.

We prepare Dal Curry:

  • Heat a heavy bottom wok/kadai/pan (please keep heat on low).
  • Add oil & once oil is moderately hot add mustard, cumin seeds & asafoetida.
  • Once the mustard crackles add curry leaves & sauté.
  • Add chopped onions & sauté.
  • Add salt, sauté & cover with lid to let it cook.
  • After few minutes open lid, onion needs to be soft & translucent.
  • Then add tomatoes & sauté.
  • Cover with lid & let it cook for few minutes.
  • After few minutes open lid tomatoes need to soft.
  • Gently sauté & mash with back of the spoon/spatula.
  • Add homemade sambhar powder/curry powder & sauté well (this spice quantity gives moderate heat, add ½-1 tsp chilli pwdr for more heat if you wish)
  • Sauté well, mash well with back of spoon so we get good gravy.
  • Add chopped brinjal/eggplant & sauté.
  • Add salt, ¼ cup water mix well, cover with lid & let it cook (please keep heat on medium low).
  • We let it cook for 7-10 minutes.
  • After about 8 minutes check & brinjal is cooked.
  • Now we add dal & mix well (if you want the dal curry more thin add ½ cup water).
  • Cover with lid & bring to boil.
  • After few minutes open & check, once it bubbles add coriander/dhania leaves.
  • Mix well & turn off heat.
  • Add ghee mix well.
  • Ready to serve.

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