Tanjore style Kathrikaai Masiyal / Aubergine Lentil stew

Tanjore style Kathrikaai Masiyal is a very lentil based good side dish to _Venn Pongal   . Masiyal _means mashed , i.e. , we mash the cooked moong dal and add it to the vegetable . A very unique dal preparation that can also be taken as main dish with plain rice .

Summary

  • Cuisine: south indian
  • Yield: 5 helping
  • Course or type: side dish
  • Preparation Time: 10
  • Difficulty: easy
  • Cooking Time: 20

Ingredients

6 Chopped Aubergine
4 Chopped tomatoes
tamarind extract
1 cup Cooked Moong dal
salt
1/4 tsp turmeric
Tempering
3 tbsps Sesame oil
3 Green chillies
3 dry red chillies
curry leaves
1 tsp mustard seed
1 tsp fenugreek
1 tbsp chana dal
1 tbsp white urad daal

Steps

  1. Pre-requisites : 1) Pressure cook the moong dal and mash it with the help of a ladle or you can mash it in a blender . 2) soak gooseberry sized tamarind in lukewarm water for 10 minutes and then take the extract by adding some more water to it. It should come up to one and a half cup . This method helps in taking extract out easily.
  2. Take a kadaai , and keep it on medium heat. Add sesame oil , and add all the ingredients listed under “tempering”. Once they turn golden brown in color , add the chopped aubergine and tomatoes. Saute them and allow it to cook until aubergines turn tender and tomatoes become mushy. Add required amount of salt.
  3. Once the vegetables are cooked , add the tamarind extract and allow it to boil until the raw smell of the tamarind goes. Add turmeric.
  4. Once this concoction starts boiling add the cooked , mashed moong dal and mix continuously. After you add the dal allow it to boil for a minute , take off from heat and transfer it to a serving dish. The consistency should not be too thick or too runny.

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