I remember the first time I tried black urad dal at a small roadside dhaba during a family trip to Punjab. The smoky aroma wafting from the kitchen was intoxicating, and the creamy, flavorful dal was unlike anything I’d ever tasted. It was a culinary revelation that stayed with me for years. I've tweaked this dish a bit to suite my own liking adding smoky eggplant. This version isn't quite the same as the one I tasted that day, but I think its quite close. Now, I want to share a recipe that captures that essence – the Smoky Eggplant Black Urad Dal. This dish is not just about the taste; it’s about the experience, the memories, and the warmth it brings to your heart.
Black Urad Dal, also known as Kali Dal, is a staple in Indian cuisine, celebrated for its creamy texture and earthy flavor. But what if we added a smoky twist? Enter the eggplant. Roasting the eggplant until its skin is charred gives it a unique smoky flavor that beautifully complements the richness of the dal. This dish is more than just comfort food; it’s an adventure for your taste buds. Trust me; you're gonna love it!
This Smoky Eggplant Black Urad Dal recipe combines the traditional flavors of Indian cuisine with a modern twist. It’s perfect for a cozy night in, a dinner party with friends, or any occasion that calls for a hearty, flavorful meal. The beauty of this recipe lies in its simplicity and depth of flavor. Every spoonful is a celebration of textures and aromas, making it a truly unforgettable culinary experience. It's incredibly easy to make at home, using ingredients you can easily find at your local store. So, why not give it a try and bring a little bit of that Punjabi dhaba magic to your own kitchen?
Required Equipments
- Large pot or Dutch oven
- Blender or immersion blender
- Skillet
- Measuring cups and spoons
- Cutting board
- Chef's knife
Smoky Eggplant Black Urad Dal: Frequently Asked Questions
Smoky Eggplant Black Urad Dal
Smoky Eggplant Black Urad Dal combines creamy black lentils with the unique smoky flavor of roasted eggplant, creating a hearty and flavorful Indian dish that's both comforting and exciting.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 90 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Begin by thoroughly rinsing the black urad dal under cold water until the water runs clear. This helps to remove any excess starch and impurities.
- In a large pot or Dutch oven, combine the rinsed dal with 6 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 1 to 1.5 hours, or until the dal is very soft and easily mashed. Keep an eye on the water level and add more if needed to prevent sticking. *Trust me, you don't want it to burn!*
- While the dal is simmering, prepare the eggplant. Wash the eggplant and pat it dry. Prick it several times with a fork to prevent it from exploding in the oven. Place the eggplant directly on the rack of a preheated oven at 400°F (200°C) and bake for 30-40 minutes, or until the skin is charred and the eggplant is very soft. Alternatively, you can grill the eggplant over an open flame until the skin is blackened.
- Once the eggplant is cool enough to handle, peel off the charred skin and discard. Roughly chop the flesh and set it aside. I find this part a bit messy, but the smoky flavor is SO worth it!
- In a skillet, heat the ghee or oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. Then, add the chopped onions and sauté until they turn golden brown. This usually takes about 5-7 minutes. A little patience here goes a long way in developing flavor.
- Add the ginger-garlic paste and sauté for another minute until the raw smell disappears. Be careful not to burn the paste, or it will become bitter.
- Stir in the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and smoked paprika. Cook until the tomatoes soften and the oil starts to separate from the mixture, about 5-7 minutes. This is when all the amazing aromas start to fill your kitchen!
- Add the cooked dal to the skillet with the spice mixture. Mix well to combine, ensuring all the dal is coated with the spices. Simmer for 10-15 minutes, allowing the flavors to meld together.
- Stir in the chopped smoky eggplant. Mix well and simmer for another 5-10 minutes.
- If you prefer a smoother consistency, use a blender or immersion blender to partially blend the dal. Be careful when blending hot liquids; blend in batches and vent the blender to prevent splattering.
- Stir in the cream or coconut milk for richness and a velvety texture. Season with salt to taste.
- Garnish with fresh cilantro leaves. Serve hot with rice, roti, or naan. A dollop of plain yogurt on the side is also a great addition!
- If you want to make this dish even more flavorful, try adding a squeeze of lemon juice just before serving. The acidity brightens up the flavors and adds a lovely zing!
- I sometimes like to add a small piece of butter while simmering for that extra depth of flavor. Makes it taste absolutely devine
📝 Notes
- For a richer flavor, use homemade ghee.
- Adjust the amount of red chili powder according to your spice preference.
- Serve with rice, roti, or naan bread for a complete meal.
🍎 Nutrition
Calories: 350 kcal
Protein: 18g
Fat: 15g
Carbohydrates: 45g
Fiber: 10g
Calcium: 150mg
