Authentic Moong Dal & Brinjal Kadyal Recipe – Tamil Nadu Style

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal & Brinjal Kadyal Recipe – Tamil Nadu Style

Introduction

Oh, Kadyal! This humble dish holds such a special place in my heart. It reminds me of my grandmother’s kitchen, filled with the aroma of simmering lentils and spices. Kadyal is a comforting, flavorful lentil stew from Tamil Nadu, and it’s surprisingly easy to make. It’s the kind of dish that just feels like home. I’m so excited to share my family’s recipe with you – it’s a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

This Moong Dal & Brinjal Kadyal is more than just a recipe; it’s an experience. It’s packed with flavour, incredibly satisfying, and wonderfully versatile. You’ll love how the creamy moong dal beautifully complements the soft, melt-in-your-mouth brinjal. Plus, the tangy tamarind adds a delightful zing that keeps you coming back for more. It’s a relatively quick dish too – perfect for a weeknight meal!

Ingredients

Here’s what you’ll need to create this Tamil Nadu delight:

• 4-5 Brinjal (medium)
• 0.25 cup Moong dal (approx. 60g)
• 6-7 Pearl Onions (approx. 80g)
• 1 large Tomato
• 3 Garlic cloves
• 5-6 Green Chillies (adjust to your spice preference!)
• 0.25 tsp Turmeric powder
• 1 Tamarind (gooseberry-sized, approx. 15g)
• 1 tsp Oil
• 1 small Onion (for seasoning)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things will really make this Kadyal shine:

• Tamarind: This is key to the authentic Kadyal flavour. It provides that lovely tanginess. I prefer using a good quality tamarind block and extracting the juice myself – it just tastes fresher.
• Moong Dal: We’re using yellow moong dal here, which cooks quickly and creates a beautifully creamy texture. Don’t substitute with other dals if you want the traditional consistency.
• Pearl Onions: These little gems add a subtle sweetness and a lovely texture. If you can’t find pearl onions, you can use small shallots instead.
• South Indian Cooking: South Indian cuisine is all about balancing flavours – sweet, sour, spicy, and savoury. This Kadyal is a perfect example of that harmony. Regional variations are common, and each family has their own special touch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in about 1 cup of hot water for 15 minutes. Once softened, extract the juice, discarding the pulp. Set aside.
2. In a separate bowl, soak the moong dal in warm water for about 10 minutes. This helps it cook faster.
3. Now, let’s prep the veggies! Chop the brinjals, tomatoes, and onion. Mince the garlic and slit the green chillies.
4. Time for the pressure cooker! Combine the soaked moong dal, chopped brinjals, tomatoes, pearl onions, garlic, green chillies, turmeric powder, salt, and 1 cup of water.
5. Close the pressure cooker and cook for 3 whistles on medium heat.
6. Once the pressure has released, carefully open the cooker and mash the cooked ingredients with a potato masher. Don’t over-mash – a little texture is nice!
7. Add the tamarind juice to the mashed mixture and stir well. If the Kadyal is too thick, add a little water to adjust the consistency.
8. Simmer the mixture for 5-7 minutes. This helps get rid of the raw taste of the tamarind.
9. While the Kadyal simmers, let’s make the tempering. Heat the oil in a small pan. Add the chopped onion and sauté until softened. Then, add the mustard seeds and curry leaves. Let them splutter for a few seconds.
10. Pour the tempering over the Kadyal. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip the simmering step after adding the tamarind juice. It really mellows out the flavour.
• Adjust the amount of green chillies to your liking. I like a little kick, but you can reduce the quantity if you prefer a milder flavour.
• For a smoother Kadyal, you can blend a portion of the cooked mixture before adding the tamarind juice.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: Feel free to add a pinch of red chilli powder for extra heat.
• Kongunadu Style: My friend from Kongunadu adds a tablespoon of roasted coconut powder to her Kadyal – it adds a lovely nutty flavour.
• Chettinad Style: For a Chettinad twist, add a teaspoon of sambar powder and a pinch of black pepper to the tempering.

Serving Suggestions

Kadyal is incredibly versatile! It’s traditionally served with:

• Idli
• Dosa
• Steaming hot rice.

It’s also delicious with roti or paratha. Honestly, I’ve even enjoyed it with a side of papadums!

Storage Instructions

Leftover Kadyal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

• What is Kadyal and where does it originate from? Kadyal is a flavourful lentil stew originating from Tamil Nadu, South India. It’s known for its tangy tamarind flavour and creamy texture.
• Can I use a different type of dal instead of Moong Dal? While you can experiment, moong dal is traditionally used for its quick cooking time and creamy texture. Other dals might require longer cooking times and won’t give you the same result.
• How can I adjust the sourness of the Kadyal? The sourness comes from the tamarind. You can adjust the amount of tamarind juice to your liking. Start with a smaller amount and add more as needed.
• Can this be made in an Instant Pot? Absolutely! Use the pressure cook function for about 8-10 minutes, followed by a natural pressure release.
• What is the best way to serve Kadyal – with Idli, Dosa, or Rice? Honestly, all three are fantastic! It really depends on your preference. I personally love it with a crispy dosa.