Kathirikai Kootu

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Prep Time 5

Cook Time 20

Total Time 25

Servings 4

Ingredients

Chana Dal - ½ Cup
Garlic - 4 cloves
Onion - ½ Large finely chopped
Tomato - ½ Large finely chopped
Brinjal Indian Eggplant - 3
Sambar powder – ¾ tsp chilli powder – ¼ tsp + Coriander powder – ½ tsp
Turmeric powder - ¼ tsp
Salt - ½ tsp adjust per taste
Coriander leaves - 2 Tbsp Chopped - Optional for garnishing

To Temper

Oil - ½ Tbsp
Mustard - ¼ tsp
Broken Urad Dal - ½ tsp
Jeera - ¼ tsp
Dry Red chilli - 2
Curry leaves - 1 sprig
Asafoetida - a large pinch

Instructions

First, pressure cook the chana dal, garlic for 3 whistles with 1 cup of water. Once done mash slightly; do not mash to a smooth paste. You need to feel the dal in each bite of the kootu. Also, chop the brinjal into small pieces and keep it immersed in water until use.
Heat a pan with oil, add the mustard and let it splutter and then add all other ingredients under “To Temper” one by one in given order. Saute until the broken urad dal turns slightly golden brown. Add the onion and saute until it turns translucent.
Now, add the chopped tomato and saute until it turns mushy.
Then, add the chopped brinjal and saute for 1 min. Then add 1 Cup of water, salt, turmeric powder, sambar powder and mix well. Bring it to a boil and then reduce the flame to low-medium.
Once the brinjal gets ¾ cooked, add the mashed dal and mix thoroughly. Continue to cook until the brinjal is cooked fully. Turn off the flame. Optionally garnish with chopped coriander leaves.
Serve hot as a side for rice.

Notes | FAQ

- Keeping the chopped brinjal immersed in water until use will prevent it from blackening.
- While adding dal the gravy becomes thick. If you feel your gravy is too thick, you can add ½ cup of water, bring to a boil and switch off the flame.
- In case your gravy is too thin, cook in high flame, stirring at regular intervals till you get your desired consistency.