Dhal with Brinjal, also known as Wedding Dhal, is an opulent version of braised dhal. It is brinjal and dhal simmered in a potpourri of aromatic spices similar to those contained in biryani mix and masala. It forms part of the trio of biryani and carrot salad associated with Indian weddings in South Africa (or at least it was when I was growing up).
A few weeks ago, I came across a South Indian Restaurant which served dhal curry (lentil soup) just like Amma used to make it. It did not contain any brinjal but the taste reminded me of Amma’s dhal and brinjal Curry. Amma usually cooked dhal curry with brinjal whenever she made biryani or sometimes during the fasting period. My sisters and I loved eating dhal with bread. Amma would place a slice of bread onto a plate then pour the dhal curry, over it.
Which Spices to use for Making Brinjal Dhal
Unlike braised dhal, dahl with brinjal – made by Amma contained spices similar to biryani mix, like star anise, cinnamon sticks, cardamom, turmeric.While braised dhal gets its pungency from dried red chilli, this recipe uses masala and chilli powder.
Which Type of Brinjal to use for Brinjal Dhal?
To cook dhal with brinjal you can use any Brinjal (Aubergine, eggplant) type – preferably Machiaw or Fairytale, the long types or Barbarella and Nubia, the small round ones. While the large ones are perfect for making fried or stuffed aubergine, they work just as well in this recipe, simply slice into long pieces.
How to Cook Brinjal Dhal
Dhal with brinjal is made by first ‘ braising’ the brinjal in spices then add pre boiled dahl before simmering to fuse into a thick soup like consistency.
Brinjal Dhal Recipe