I decided it was time to wrangle that jar of Toor Dal into a meal.  Blessed with a long eggplant, shishito peppers, and tomatoes, this dal is an interesting combination of spicy and sweet, thanks to the addition of a little coconut cream.  Sound pretty weird?  Yes.  But it was satisfying and savory.  You could make this with any lentil variety.

Makes 2 main servings or 4 side servings

Ingredients

• 1 C dry Toor Dal (which are yellow and actually split pigeon peas)
• 1 ½ C water
• 3 C cubed eggplant (1-2 inch cubes—no need to pre soak)
• 4 T ghee (or more if you like)
• 2 shallots, diced (about ¼ C)
• 3 T minced garlic
• ¼ t cardamon (powder or crushed)
• 1 t crushed cumin seeds
• ½ t crushed coriander seeds
• 1 t black mustard seeds
• 1 t salt
• ½ t coarsely ground black pepper
• 2 T Chaat Masala spice (add to your liking, experiment with less and continue to add). Here is what it is. You can buy it on Amazon and at the store. There are other spice masala powders that you also may want to try. Check out My Spice Sage.
• ¼ C coconut cream
• ¼ – ½ C broth (veggie, chicken, beef—your choice)
• 10 grilled/sauteed shishito peppers
• ¼ C finely diced tomato
• Herbs to garnish:  cilantro, basil, parsley

Method

• Put dal and water into Instant Pot.
• Set for 10 minutes, and quick release.  Set aside.
• Sauté eggplant in 2 T ghee.  Add more ghee as needed.  Slightly brown.
• Add shallot and garlic and all spices EXCEPT Chaat Masala.  Watch to see the mustard seeds start to pop.  Then you will know it is good. Just about 30 seconds is all it takes.
• Stir to infuse and smell the flavors bloom.
• Add the cooked Toor Dal.  Stir.
• Add broth and coconut cream to consistency you like—maybe even a bit thinner, as it will thicken.
• Taste and add Chaat Masala to your liking.
• To serve, sprinkle with diced fresh tomatoes and top with shishito peppers.  Add your herbs last.

Stay briny,

–Stacey