Toasted mung dal soup with tender eggplant cubes (Baigan moong dal) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 51) by Yamuna Devi

  • eggplants
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute peanut oil for ghee, coriander leaves for parsley, and paprika for ground cayenne pepper.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Griddle-baked paper-thin whole wheat bread (Phulka)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute peanut oil for ghee, coriander leaves for parsley, and paprika for ground cayenne pepper.

  • jenburkholder on November 04, 2020

    A nice dal that was acceptable even to eggplant-dislikers. The eggplant melts in well, so it's not bothersome in the dal. Flavors are mild, but quite pleasant, and it's easy to throw together. Probably will make again - this or a similar dal from 660 Curries.

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