Tuesday, May 4, 2010

Brinjal Chana Dal Subji

Many of you on facebook guessed it was a corn recipe from the picture. I agree it looked like that, but it's a different surprise for you. Hope you like it.

Last week, one evening I was thinking what to make for dinner. So I checked the fridge and found brijal, capsicums and tomatoes. So decided to experiment and came up with this unique recipe. It turned out so yummy that I had to share with you all. Tell me how you like it.


  • 1 bay leaf
  • 2 dried red chilies
  • pinch of hing
  • 1/2 tsp mustard seeds
  • 1/3 cup of chana dal soaked in water for an hour
  • 2 small green brinjals cut into small pieces
  • 1 small small capsicum cut into small pieces
  • one medium sized tomato cut into small pieces
  • handful of spinach leaves cut finely ( do not blanch)
  • 1 tbsp oil
  • salt to taste
  • 1 tsp garam masala powder
  • 1/2 tsp aamchur powder
  • water as required
  • Heat oil in a skillet. Add mustard seeds, hing, curry leaves, turmeric powder, bay leaf and dried red chilli.
  • When mustard seeds crackle, add soaked chana dal, tomatoes and a little water.
  • Cook with the lid covered for a few minutes till chana dal is tender.
  • Now add the brijal,capsicum and the spinach leaves.
  • Add the garam masala powder, aamchur powder and salt to taste.
  • Add a little water and cook it with the lid covered.
  • Once the brijal softens and the subji starts to leave oil, it is ready.
  • Ready to serve.
Serving Suggestions:
Goes very well with parathas.

You can add any other green leafy vegetables if spinach is not available.