Here's a recipe for Vankaya Pappu, an Andhra-style lentil and eggplant curry:
- 1 cup toor dal (split pigeon peas)
- 2 small eggplants (brinjals), chopped into cubes
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit lengthwise
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- Salt to taste
- Water as needed
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- Few curry leaves
- Fresh coriander leaves for garnishing
- Wash the toor dal (split pigeon peas) thoroughly and pressure cook it with 2 cups of water until soft and mushy. Set aside.
- Heat oil in a pan or kadai over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
- Add the chopped onions and green chilies. Sauté until the onions turn translucent.
- Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.
- Add the chopped eggplants (brinjals) to the pan and mix well to coat them with the spice mixture.
- Add a little water, cover the pan, and let the eggplants cook on low heat until they become soft and tender, stirring occasionally. It may take around 10-15 minutes.
- Once the eggplants are cooked, add the cooked toor dal (split pigeon peas) to the pan. Mix well and simmer for another 5-7 minutes.
- Adjust the consistency by adding more water if needed. Check for salt and spices, and adjust according to your taste.
- Garnish with fresh coriander leaves.
Your flavorful Vankaya Pappu is now ready to be served. It pairs well with steamed rice or roti. Enjoy this comforting and delicious Andhra-style lentil and eggplant curry.