Steamed Basmati Rice, Munga Saag Dal and Baingan Bhaja

Ingredients

• 1 cup Moong Dal (rinsed and soaked for 30 minutes)
• 2 cup Moringa Leaves (packed, fresh leaves only)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 1 inch Ginger (grated)
• 4 clove Garlic (minced)
• 2 piece Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (adjust to taste)
• 1 tsp Salt (or to taste)
• 2 tbsp Ghee
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 2 piece Dried Red Chili (broken in half)
• 1 tbsp Lemon Juice (freshly squeezed)
• 4 cup Water (for cooking the dal)

Instructions

1. 1

   Prepare the ingredients. Rinse the moong dal thoroughly under running water until the water runs clear. Soak it in fresh water for 30 minutes. While the dal soaks, wash the moringa leaves well and separate them from the stems. Discard any thick stems.

2. 2

   Pressure cook the dal. Drain the soaked dal and add it to a pressure cooker. Add the cleaned moringa leaves, chopped tomato, turmeric powder, red chili powder, salt, and 4 cups of water. Stir everything to combine.

3. 3

   Cook until soft. Secure the lid of the pressure cooker and cook on medium heat for 3-4 whistles, which should take about 15 minutes. After the whistles, turn off the heat and allow the pressure to release naturally.

4. 4

   Check consistency. Once the pressure has fully released, open the cooker. Use a whisk or a spoon to gently mash the dal to achieve a creamy, uniform consistency. If the dal seems too thick, add a little hot water and mix well.

5. 5

   Prepare the tempering (Tadka). Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter. Then, add the cumin seeds, asafoetida, and dried red chilies. Sauté for 30 seconds until fragrant.

6. 6

   Sauté aromatics. Add the finely chopped onion, minced garlic, grated ginger, and slit green chilies to the pan. Sauté for 5-7 minutes, stirring occasionally, until the onions are soft and golden brown.

7. 7

Ingredients

• 400 g Brinjal (One large, round variety is ideal)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (Adjust to your spice preference)
• 2 tbsp Rice Flour (Provides a crispy coating)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Balances flavors and aids caramelization)
• 0.33 cup Mustard Oil (For shallow frying, essential for authentic flavor)

Instructions

1. 1

   Prepare the Eggplant

   • Wash the brinjal (eggplant) thoroughly and pat it completely dry with a kitchen towel.
   • Trim off the stem. Slice the brinjal into uniform rounds, about 1/2-inch (1.25 cm) thick. Slicing them too thin will cause them to become flimsy and break during frying.
2. 2

   Marinate the Slices

   • In a wide, shallow bowl or plate, combine the turmeric powder, red chili powder, rice flour, salt, and sugar. Mix these dry ingredients well.
   • Take each eggplant slice and dredge it in the spice mix, pressing gently to ensure an even coating on both sides and the edges.
   • Arrange the coated slices on a plate in a single layer and let them rest for 10-15 minutes. This step is crucial as it allows the salt to draw out moisture, which helps the eggplant cook faster and absorb less oil.
3. 3

   Shallow Fry the Baingan

   • Heat mustard oil in a large, heavy-bottomed skillet or tawa over medium-high heat. The oil should be hot enough that a pinch of the spice mix sizzles immediately upon contact, but it should not be smoking.
   • Carefully place the marinated eggplant slices in the hot oil in a single layer. Do not overcrowd the pan; fry in batches if necessary.
   • Fry for about 3-4 minutes on the first side, or until the bottom is golden brown and crisp.
   • Gently flip the slices using a spatula and fry for another 3-4 minutes on the other side until it is tender, cooked through, and has a beautiful deep brown color.
   • Once cooked, remove the slices and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
4. 4

   Serve Hot

   • Serve the Baingan Bhaja immediately while it's hot and the coating is crisp. It is traditionally enjoyed as a side dish with dal and steamed rice.