PREPARATION

1. Take a bowl and place a stainer on it.
2. Add 240 grams split bengal gram, 500 milliliters water and wash it well.
3. Transfer this into a bowl, add 900 milliliters water and soak for 2 hours.
4. Heat 1 litre water in a skillet, add the soaked dal and mix it well.
5. Add 1/2 teaspoon salt and mix it well.
6. Boil for about 7 - 8 minutes on medium heat.
7. Remove it from heat and keep aside.
8. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1 teaspoon mustard seeds, 1/4 teaspoon asafoetida, 7 - 8 curry leaves, 1 1/2 teaspoons green chili and stir for 1 - 2 minutes on medium heat.
9. Add 1/2 teaspoon turmeric and stir well.
10. Then, add 400 grams cabbage and mix it well.
11. Cover it with lid and cook for about 7 - 8 minutes on medium heat.
12. Open the lid and give it a nice stir.
13. Now, add the boiled dal and mix it well.
14. Add 1 teaspoon salt, 1 teaspoon paprika and mix it well.
15. Again cover it with lid and cook for about 10 - 12 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Add 20 grams coconut and mix it well.
18. Add 1 tablespoon coriander and mix it again.
19. Cook for another 3 - 5 minutes on medium heat.
20. Remove it from heat.
21. Garnish with coriander.
22. Serve hot.

Baingan Shimla Mirch Masala


Servings - 2 - 3

INGREDIENTS
Eggplant - 300 grams
Oil - 30 milliliters
Oil - 30 milliliters
Cumin - 1 teaspoon
Ginger - 2 teaspoons
Garlic - 2 teaspoons
Green chili - 1 teaspoon
Onions - 170 grams
Tomato - 170 grams
Turmeric - 1/2 teaspoon
Bell pepper - 160 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Coriander - 1 tablespoon