Eggplant Kottu (Eggplant & Chickpeas or Moong Dahl)
Description
This hearty Eggplant Kottu is a delicious fusion of textures and flavors, combining soft, boiled eggplant with a rich, mashed chickpea or moong dahl base. The dish is elevated by a fragrant tempering of mustard seeds, bay leaves, and red chilies, which adds a wonderful depth of aroma. A fresh paste of grated coconut, cumin, and green chilies ties the dish together with a creamy, spicy kick. Brightened with a squeeze of lemon juice and garnished with fresh coriander, this vegan meal is both comforting and energizing.Ingredients
Directions
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Rinse the split chickpeas or moong dahl thoroughly under cold water.
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In a small pot, combine the lentils, 1 1/2 cups water, a pinch of salt, and 1/8 teaspoon turmeric.
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Bring to a boil, then reduce heat and simmer until the lentils are soft and cooked through, about 15-20 minutes.
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Drain any excess water and mash the cooked lentils well with a fork or potato masher until smooth.
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While the lentils cook, wash the eggplants and slice them lengthwise into uniform strips.
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In a large saucepan, bring 2 cups of water, a pinch of salt, and 1/8 teaspoon turmeric to a boil.
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Add the eggplant slices to the boiling water and cook until they are tender but still hold their shape, about 8-10 minutes.
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Drain the eggplants and add them to the pot with the mashed lentils.
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In a blender or mortar, grind the grated coconut, cumin seeds, and green chilies into a coarse paste.
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Heat vegetable oil in a large skillet or pan over medium heat.
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Add the mustard seeds to the hot oil and wait until they begin to crackle and pop.
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Add the bay leaves and red chilies to the skillet and fry for another 30 seconds until fragrant.
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Transfer the eggplant and lentil mixture from the pot into the skillet.
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Stir in the coconut-chili paste and mix well to combine all ingredients.
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Saut for 2-3 minutes, allowing the flavors to meld and the mixture to heat through.
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Remove from heat and stir in the lemon juice.
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Taste and adjust salt as needed.
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Garnish with fresh chopped coriander leaves before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 9.0g14%
- Saturated Fat 1.5g8%
- Cholesterol 0.0mg0%
- Sodium 730mg31%
- Total Carbohydrate 38.0g13%
- Dietary Fiber 8.4g34%
- Sugars 21.0g
- Protein 3.3g7%
* 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, kottu, coconut, cumin, mustard seeds, bay leaves, green chilies, coriander, spicy, comfort food, healthy, plant-based
