This gram dhal with brinjal is a deeply satisfying Indian dish that is humble in ingredients but big in flavour. This one uses baby brinjal, which melts into the gravy and adds a richness that makes it completely different from a plain dhal. The key is getting the brinjal half cooked before the dhal goes in, that way everything comes together at the right time and you end up with a thick, well-bodied curry.

Why You’ll Love This Gram Dhal with Brinjal

Naturally vegan and fasting-friendly — Made entirely with plant-based ingredients, this gram dhal with brinjal is perfect for fasting periods, Meatless Mondays, or anyone following a vegan or vegetarian diet without compromising on flavour.

The brinjal makes all the difference — Baby brinjal cooked down into the spiced gravy adds a richness and body that elevates this from a simple dhal into something really comforting.

Great for batch cooking — The gram dhal can be boiled and frozen in portions ahead of time, making this a quick and convenient meal to pull together on a busy weeknight.

Pairs beautifully with roti or rice — Serve it with soft roti, paratha, or basmati rice for a complete, wholesome meal.

Ingredients

Vegetable oil — Used to fry the aromatics and build the base of the curry. Vegetable oil has a neutral flavour and a high smoke point, making it ideal for this style of cooking.

Onion — The foundation of the gravy. Frying the onion until soft and golden builds depth and sweetness into the base before the spices go in.

Fresh red chillies — Adds a bright fresh heat.. Leave them whole or slice them depending on your preferred heat level.

Cinnamon stick — A whole cinnamon stick added to the oil at the start releases a warm, sweet fragrance that gives this dhal its distinctive depth. You will also add one when boiling the gram dhal.

Curry leaves — A sprig of fresh curry leaves added to the hot oil is essential for authentic indian flavour. They release an aromatic, slightly citrusy fragrance that cannot be replicated with dried leaves.

Tomato — Breaks down into the onion base to form a thick, rich gravy. Use a ripe jam tomato for the best result.

Garlic cloves — Use whole cloves of garlic to add a deep, pungent warmth to the gravy.

Turmeric — Adds a warm golden colour and a subtle earthy flavour to the gravy. You will also add some when boiling the gram dhal.

Ginger and garlic paste — A small amount of paste alongside the whole garlic cloves adds an additional layer of warmth and depth. You can use my homemade Ginger and Garlic Paste.

Mixed Kashmiri chilli powder — Gives the dhal its deep red colour and a full, flavourful heat without being overwhelmingly spicy. Adjust the quantity to suit your heat preference.

Garam masala — A small amount of garam masala added to the dhal rounds out the spice profile and adds a gentle warmth at the finish.

Baby brinjal — Baby brinjal softens and partially melts into the gravy, adding richness and body. It must be half cooked before the gram dhal is added so everything finishes cooking at the right time.

Boiling water — Added to create the gravy. Once the gram dhal goes in, add enough boiling water to bring the pot to halfway filled. This gives the dhal room to finish cooking and absorb the spiced gravy.

Rough salt — To season the curry. Add to taste and adjust as it cooks.

Gram dhal — Also known as chana dhal, gram dhal is split dried chickpeas with a slightly nutty, earthy flavour and a firm texture that holds up well in a curry. It is boiled separately before being added to the gravy so you have control over the texture. It should be half boiled, tender enough to finish cooking in the curry but not so soft that it turns to mush.

How to Make Gram Dhal with Brinjal

Boiling the Gram Dhal

Step 1: Rinse the gram dhal well under cold water. Add to a pot with enough boiling water to cover generously. Add the turmeric and cinnamon stick.

Step 2: Boil for approximately 30 minutes until the dhal is half cooked — tender on the outside but still holding its shape with a slight firmness in the centre. Do not over boil as it should not be mushy. The dhal will finish cooking in the curry.

Step 3: Drain and set aside. At this point the half-boiled dhal can be cooled completely and frozen in portions for future use.

Making the Curry

Step 4: Heat the vegetable oil in a large pot over medium heat. Add the cinnamon stick, sliced onions, fresh red chillies, and curry leaves and allow to sizzle until fragrant.

Step 5: Add the tomato, whole garlic cloves, ginger and garlic paste, turmeric, mixed Kashmiri chilli powder, and garam masala. Stir well and cook for 1–2 minutes until the spices are fragrant.

Step 6: Add the baby brinjal and stir to coat in the spiced base. Allow the brinjal to cook until it is half done — softened on the outside but not yet fully cooked through. This is an important step. The brinjal must be half cooked before the dhal is added.

Step 7: Add the half-boiled gram dhal and enough boiling water to bring the pot to halfway filled. Stir, then add the rough salt. Allow to simmer over medium heat, partially covered, until both the brinjal and the dhal are fully cooked through and the gravy has thickened. Taste and adjust seasoning before serving.

Step 8: Serve hot and enjoy with buttery roti, parataha or even rice.

Storing Your Gram Dhal with Brinjal

Refrigerating: Allow the curry to cool completely before transferring to an airtight container. It will keep well in the fridge for up to 3 days. The flavours deepen overnight, making this a wonderful dish to reheat the next day.

Batch cooking the dhal: Boil a large batch of gram dhal with a cinnamon stick and ½ teaspoon turmeric, allow to cool completely, and freeze in portions. This makes pulling together this curry on a weeknight significantly quicker.

Frequently Asked Questions

What is gram dhal?
Gram dhal, also known as chana dhal, is split dried chickpeas. It has a slightly nutty, earthy flavour and a firm texture that holds up beautifully in a curry. It is a staple ingredient in Indian cooking and is widely available at Indian grocery stores.

Can I use canned chickpeas instead of gram dhal?
Canned chickpeas are not a direct substitute here. Gram dhal is split chickpeas with a different texture and cooking behaviour from whole canned chickpeas. The texture and flavour of the finished curry will be quite different. Gram dhal is worth sourcing from an Indian grocery store if you don’t have it on hand.

What do I serve with gram dhal?
Gram dhal with brinjal is best served with soft roti, paratha, or basmati rice.

Can I make this without brinjal?
Yes, you can make a plain gram dhal without brinjal using the same spice base. However the brinjal adds significant body and richness to the gravy that makes this version particularly satisfying.

⭐ Tried this recipe? Leave a star rating and a comment below. I’d love to hear how your gram dhal with brinjal turned out!

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 4 people

Course Main Course

Cuisine Indian, South African

A hearty Durban Indian gram dhal with brinjal simmered in a rich, spiced tomato and onion gravy with curry leaves, whole garlic, and Kashmiri chilli. Naturally vegan and perfect with roti or rice.

Equipment

Large pot with lid
Separate pot for boiling dhal
Wooden spoon
Sharp knife and chopping board

Ingredients

¼ cup vegetable oil
1 onion
2 fresh red chillies
1 cinnamon stick
1 sprig curry leaves
1 tomato
5 cloves of garlic
½ tsp turmeric
½ tsp ginger and garlic paste
1 tbsp mixed Kashmiri chilli powder
¼ tsp garam masala
8 baby brinjal
boiling water (see notes)
1½ tsp rough salt (to taste)

Boiled gram dhal

200g gram dhal
boiling water
½ tsp turmeric
1 cinnamon stick

Instructions

Boil the gram dhal

Rinse the gram dhal well under cold water. Add to a pot with enough boiling water to cover generously. Add the turmeric and cinnamon stick.
Boil for approximately 30 minutes until the dhal is half cooked — tender on the outside but still holding its shape with a slight firmness in the centre. Do not over boil as it should not be mushy. The dhal will finish cooking in the curry.
Drain and set aside. At this point the half-boiled dhal can be cooled completely and frozen in portions for future use.

Curry

Heat the vegetable oil in a large pot over medium heat. Add the cinnamon stick, sliced onions, fresh red chillies, and curry leaves and allow to sizzle until fragrant.
Add the tomato, whole garlic cloves, ginger and garlic paste, turmeric, mixed Kashmiri chilli powder, and garam masala. Stir well and cook for 1–2 minutes until the spices are fragrant.
Add the baby brinjal and stir to coat in the spiced base. Allow the brinjal to cook until it is half done — softened on the outside but not yet fully cooked through. This is an important step. The brinjal must be half cooked before the dhal is added.
Add the half-boiled gram dhal and enough boiling water to bring the pot to halfway filled. Stir, then add the rough salt. Allow to simmer over medium heat, partially covered, until both the brinjal and the dhal are fully cooked through and the gravy has thickened. Taste and adjust seasoning before serving.
Serve hot and enjoy with buttery roti, parataha or even rice.

Notes

The brinjal must be half cooked before adding the gram dhal — this ensures everything finishes at the right time.
Do not over boil the gram dhal. It should be half cooked when it goes into the curry so it finishes in the spiced gravy and absorbs all the flavour without being mushy.
Add boiling water gradually once the dhal is in — you want enough water so the dhal is submerged but still visible just beneath the surface, not drowning in liquid.
The half-boiled gram dhal can be cooled and frozen in portions for future use, making this a quick weeknight meal.