Eggplant Kottu (Eggplant & Chickpeas or Moong Dahl)
Description
This hearty Eggplant Kottu is a comforting vegan staple featuring tender eggplant and protein-rich split chickpeas or moong dahl. The dish balances the earthy depth of turmeric-spiced legumes with the vibrant crunch of fresh grated coconut. A quick tempering of mustard seeds, bay leaves, and chilies infuses the mixture with aromatic warmth, while a squeeze of lemon juice brightens the rich flavors. Perfect for weeknight dinners, this recipe requires simple pantry ingredients and comes together quickly. It offers a satisfying texture and robust flavor profile, making it an ideal side dish or main course for vegetarian and vegan gatherings. Serve hot with rice or roti for a complete, nourishing meal that feels both rustic and refined.Ingredients
Directions
-
Rinse the split chickpeas or moong dahl thoroughly. In a small saucepan, combine the legumes with 1 1/2 cups of water, a pinch of salt, and 1/8 teaspoon of turmeric. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Drain any excess water.
-
While the legumes cook, peel and slice the eggplants lengthwise into 1/4-inch thick pieces.
-
In a large saucepan, bring 2 cups of water to a boil with a pinch of salt and the remaining 1/8 teaspoon of turmeric. Add the sliced eggplants and cook until tender but not mushy, about 10-12 minutes. Drain well.
-
In a blender or mortar, grind the grated coconut, cumin seeds, and green chilies into a coarse paste or paste-like consistency. Set aside.
-
Mash the cooked chickpeas/dahl with a fork or potato masher until smooth but with some texture remaining.
-
Heat vegetable oil in a large skillet or kadhai over medium heat. Add the mustard seeds and wait until they begin to splutter and pop.
-
Add the bay leaves and red chilies to the skillet. Saut for 30 seconds until fragrant.
-
Add the boiled eggplant slices to the skillet. Stir gently to coat with the spiced oil.
-
Stir in the mashed chickpeas/dahl mixture and the ground coconut-chili paste. Mix well to combine all ingredients.
-
Cook for 2-3 minutes, stirring occasionally, allowing the flavors to meld.
-
Remove from heat. Squeeze in the lemon juice and season with additional salt to taste.
-
Garnish generously with fresh chopped coriander leaves. Serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 224kcal
- % Daily Value *
- Total Fat 9.0g14%
- Saturated Fat 4.7g24%
- Cholesterol 0.0mg0%
- Sodium 731mg31%
- Total Carbohydrate 39.2g14%
- Dietary Fiber 7.6g31%
- Sugars 20.5g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
eggplant, chickpeas, moong dahl, indian, vegan, vegetarian, coconut, turmeric, mustard seeds, bay leaves, green chilies, coriander, lemon juice, cumin, curry, side dish, main course, healthy, gluten-free, spiced
