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Brinjals in Lentils Curry(recipe and pic)

 
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Tue Sep 07, 2004 9:43 pm    Post subject: Brinjals in Lentils Curry(recipe and pic) Reply with quote

Dying to try this indian vegetarian dish. At first sight, it doesn't look very appetizing..that's what my girls said. But when they tasted it, they simply loved it. And started digging into it.



see some photos of step by step at http://gchoong.fotopages.com

Ingredients:
2 long brinjals(wash, cut)

1 cup Mung Dhal(wash, drained)
1 tsp Tumeric powder
2 tbsp Extra Virgin olive oil
2 cups of water

Spices to cook Brinjals:
1 tsp cumin powder
1 tbsp garam masala powder
1 tbsp mustard seeds
1 tbsp fennel seeds
2 sprigs of curry leaves
1 tsp salt
1 tbsp sugar
250ml Assam water(water to mix with 2 tbsps tamarind)

Method:
1. In a sauce pot, add wash dhal, olive oil, water, tumeric powder.
2. Simmer to cook for 10 mins till lentils are soft. Set aside.
3. In a wok, add assam water, spices and brinjals to cook for 10 mins.
4. When brinjals are cooked, add lentils curry and stir to mix evenly.
5. Stir to cook for another 5 mins.
6. Serve hot with rice.

It smells really nice. The original recipe was taken from Periplus Mini Cookbooks:Indian Vegetarian Cooking. But I changed a few ingredients especially leaving out the onions completely. As I wanted to try this without onions..as MIL cannot take onions(due to religion) Periplus' recipe for this also has Urad Dhal and that had to be stir fry along with other spices.

My improvised method/recipe cuts away alot of extra work. Taste just like something I had many months ago in a Indian curry restaurant at Race Course Road.

Gina
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viv
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Joined: 14 Sep 2005
Posts: 17
Location: Perth, WA

PostPosted: Sun Oct 02, 2005 8:18 pm    Post subject: Tried this out tonight....... Reply with quote

This is my first post on this forum after signing up a couple of weeks ago. Was looking for a recipe using brinjal and tamarind....and found this! I even had lentils in the pantry.

Recipe is definately easy to follow. It's not quite done yet, but I've had my first taste, and it tastes great! Can't wait to have it for dinner tomorow night.

Would you recommend finishing off with fresh coriander leaves?
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sinner
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Joined: 14 Jun 2005
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PostPosted: Sat Oct 29, 2005 7:46 am    Post subject: Reply with quote


Gina, is this the mung dhal ? :roll:
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PutuPiring
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Joined: 19 Aug 2005
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Location: Canada

PostPosted: Sat Oct 29, 2005 8:51 am    Post subject: Reply with quote

sinner wrote:

Gina, is this the mung dhal ? :roll:

Hi sinner, sorry to kaypoh here ..mung dhall is actually mung beans ( the one they use for sprouting taugeh).. These already have their green skins taken off.
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sinner
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PostPosted: Sat Oct 29, 2005 9:20 am    Post subject: Reply with quote

PutuPiring, so use the green ones they use for tong swee ?
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PutuPiring
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PostPosted: Sat Oct 29, 2005 9:28 am    Post subject: Reply with quote

sinner wrote:
PutuPiring, so use the green ones they use for tong swee ?


not really, its the same bean but the ones at the Indian stores have the green skins taken off and split. You maybe be able to get them from regular supermarkets where u get the beans and peas for soups etc. see this site http://www.avma.com.au/catalogue/exports/pulses.html
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sinner
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PostPosted: Sat Oct 29, 2005 9:37 am    Post subject: Reply with quote

These beans are so confusing, the one at the website you mention looks like the one they use for tau sa pang. I will take a pic of that and you can tell me whether it is the one.
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PutuPiring
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PostPosted: Sat Oct 29, 2005 9:41 am    Post subject: Reply with quote

sinner wrote:
These beans are so confusing, the one at the website you mention looks like the one they use for tau sa pang. I will take a pic of that and you can tell me whether it is the one.


Its the one they make "lek tau suan" tong sui but without the skin. Actually I have made the same recipe few weeks back but with red lentils and I added the " drumsticks " beans . which unfortunately spoil the taste so I did not post it. U can use the beans in your picture..
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sinner
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PostPosted: Sat Oct 29, 2005 9:52 am    Post subject: Reply with quote


PutuPiring, what about this one?
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PutuPiring
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PostPosted: Sat Oct 29, 2005 9:56 am    Post subject: Reply with quote

sinner wrote:

PutuPiring, what about this one?


***bouncing**** ya ya ya ya ya ya ya ya!!!!!!! :lol:
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sinner
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PostPosted: Sat Oct 29, 2005 10:00 am    Post subject: Reply with quote

Phew... finally. By the way, what is the beans in the 1st photo called. I used it once for tau sa pang - it was hard as :roll: . Thanks PutuPiring - I was planning to cook this tonight if all goes to plan.. coffee
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Sat Oct 29, 2005 10:15 am    Post subject: Reply with quote

sin heng

just looking at it, cannot tell which is which. So must be careful to buy the right ones. one thing I realised about Channa Dhal and the rest..Channa Dhal is very hard..must soak for 4 to 5 hours before using. Whereas the rest like Mung Dhal, just wash/rinse. If you soak too long, it will disintegrate.
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PutuPiring
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PostPosted: Sat Oct 29, 2005 10:22 am    Post subject: Reply with quote

sinner wrote:
Phew... finally. By the way, what is the beans in the 1st photo called. I used it once for tau sa pang - it was hard as :roll: . Thanks PutuPiring - I was planning to cook this tonight if all goes to plan.. coffee

Thats yellow split peas, some have called it channa dhal but I'm not so sure. I have used that for dhalcha but it needs soaking and precooking.
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beesidhu
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Joined: 10 Aug 2004
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PostPosted: Sat Oct 29, 2005 11:55 am    Post subject: Reply with quote

just to help split mung dhall is not channa dhall it is smaller a bit ovalish in shape and cookes very fast ..if you soak it for few mins ...just need to boil for few mins ...one more thing ...this dhall should not be kept for more than 2 days in the fridge ..it has lots of "angin" try cooking it with more garlic and if have put bit of astofidiea powder or the hard type ..
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piroshok
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Joined: 23 Jul 2005
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Location: Melbourne, Australia

PostPosted: Sat Oct 29, 2005 12:28 pm    Post subject: Reply with quote

Thanks Gina for another eggplant dish
I have been buying good eggplants lately and making eggplants and capsicum raviolis eggplants and leek agnolottis(kind of italian wantons)
I suppose I can use the orange split lentils for this dish the one for the soupy dhal?

BTW Gina could you give the precise page number for the pics at fotopages.com since I have to browse through nearly the whole catalogue trying to spot the pics please?


Thank you
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Gina
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PostPosted: Sat Oct 29, 2005 1:19 pm    Post subject: Reply with quote

ricardo

fotopages.com : no pages control. ideally, just do a search and type the name of the dish. it will give u a thumbnail view of folders/images.
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Gina

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Rusti
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Joined: 17 Aug 2005
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Location: West, Singapore

PostPosted: Sat Oct 29, 2005 5:41 pm    Post subject: Reply with quote

beesidhu wrote:
just to help split mung dhall is not channa dhall it is smaller a bit ovalish in shape and cookes very fast ..if you soak it for few mins ...just need to boil for few mins ...one more thing ...this dhall should not be kept for more than 2 days in the fridge ..it has lots of "angin" try cooking it with more garlic and if have put bit of astofidiea powder or the hard type ..


I saw this Asafoetida powder at Mustaffa. What exactly is it. The smell is very strong.
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piroshok
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PostPosted: Sat Oct 29, 2005 9:44 pm    Post subject: Reply with quote

Rusti wrote:

I saw this Asafoetida powder at Mustaffa. What exactly is it. The smell is very strong.

Is a kind of natural resin a kind of stone like texture that must be ground or crushed and used by vegetarians to get rid of smell and to enhance flavours espceially in bean dishes but it is not an essential ingredient. I don't use it since I have not an acquired taste and not vegetarian either.
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sinner
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PostPosted: Sun Oct 30, 2005 9:59 am    Post subject: Reply with quote



As Gina said, the dish does not look appealing but it taste really good. Hubby was a bit sceptical but once he tried it, he hoed in. I think I overcooked the mung dhal a wee bit. This was the first time we had lentil curry. Thanks Gina for sharing this healthy recipe. Smile
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Rusti
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PostPosted: Mon Oct 31, 2005 8:12 am    Post subject: Reply with quote

Thanks for the answer Piroshok. Dun think I want to add that to the food as I found the smell very strong
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