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.