Authentic Moong Dal Brinjal Recipe – South Indian Tamarind Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Brinjal Recipe – South Indian Tamarind Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Moong Dal Brinjal Curry. It’s a South Indian classic, bursting with tangy tamarind, aromatic spices, and tender brinjal. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right. But trust me, the effort is so worth it! This curry is perfect with a steaming bowl of Ven Pongal, but it’s equally delicious with rice or roti.

Why You’ll Love This Recipe

This Moong Dal Brinjal Curry isn’t just delicious; it’s a complete experience. The combination of creamy dal, soft brinjal, and a tangy-spicy gravy is simply irresistible. It’s a relatively easy recipe to make, even for those new to South Indian cuisine, and it’s packed with nutrients. Plus, the aroma while it’s cooking will fill your kitchen with the most wonderful scents!

Ingredients

Here’s what you’ll need to create this South Indian delight:

• ½ cup moong dal (approximately 100g)
• 1 cup chopped onions (approximately 150g)
• 2-3 green chillies
• 2 cups cubed brinjal (kathirikai) (approximately 300g)
• ½ cup chopped tomato (approximately 120g)
• ½ cup tamarind juice (approximately 120ml)
• ½ tsp jaggery
• ½ tsp mustard seeds
• ¼ tsp turmeric powder
• 1 tbsp oil
• 4 tsp chana dal (approximately 20g)
• 1 tsp split urad dal (approximately 5g)
• 4 tsp coriander seeds (approximately 20g)
• 3-4 dry red chillies
• 1 tsp black peppercorn
• ½ tsp cumin seeds (approximately 2.5g)
• ½ tsp white sesame seeds (approximately 2.5g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Moong Dal: Types and Benefits
I prefer yellow moong dal for this recipe, as it cooks quickly and has a lovely, mild flavor. It’s also incredibly nutritious, being a great source of protein and fiber. You can find it at most Indian grocery stores.

Brinjal (Kathirikai): Regional Varieties
There are so many varieties of brinjal! I usually use the long, purple ones, but feel free to experiment. Smaller, round brinjals are also delicious.

Spice Blend: The Heart of South Indian Flavor
Don’t skimp on the spices! Roasting them really brings out their aroma and flavor. I like to roast a bigger batch and store it for quick weeknight meals.

Tamarind: Sourness and its Significance
Tamarind is key to that signature South Indian tang. You can use tamarind paste or pulp. If using pulp, soak it in warm water and extract the juice.

Oil: Choosing the Right Oil for Tempering
Traditionally, we use groundnut oil for tempering, but any neutral-flavored oil like sunflower or vegetable oil will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the dal going. Pressure cook the moong dal with about 2 cups of water for 3-4 whistles, or until it’s beautifully mushy. Set aside.
2. Now, for the spice blend. Heat a little oil in a pan and roast the chana dal, urad dal, coriander seeds, red chillies, peppercorns, cumin, and sesame seeds until fragrant and lightly golden. Let it cool completely, then grind it into a fine powder.
3. In the same pan, heat the oil for tempering. Add the mustard seeds and let them splutter. Then, add the chopped onions and green chillies and sauté until the onions are soft and translucent.
4. Add the cubed brinjal and chopped tomatoes. Cook until the tomatoes soften and the brinjal starts to get tender.
5. Pour in the tamarind juice and turmeric powder. Add the jaggery. Simmer until the vegetables are fully tender and the gravy starts to thicken.
6. Now, it’s time to bring it all together! Add the cooked dal and the spice powder to the pan. Mix well and adjust the salt to your liking. Simmer for a few more minutes until the curry reaches your desired gravy consistency.
7. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Gravy Consistency
If the gravy is too thick, add a little hot water. If it’s too thin, simmer for a bit longer.

Roasting Spices for Maximum Flavor
Don’t rush the roasting process! It’s crucial for developing that deep, aromatic flavor. Keep a close eye on the spices to prevent them from burning.

Working with Tamarind Pulp
Soaking the tamarind pulp in warm water helps extract the maximum flavor.

Selecting the Best Brinjal
Look for firm, shiny brinjals with no blemishes.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation
This recipe is naturally vegan!

Gluten-Free Adaptation
This recipe is naturally gluten-free!

Spice Level Adjustment (Mild, Medium, Hot)
Adjust the number of red chillies in the spice blend to control the heat. For a milder curry, remove the seeds from the chillies.

Festival Adaptation (Pongal/ Makar Sankranti)
This curry is often made during Pongal and Makar Sankranti festivals in South India. It’s a comforting and festive dish. My family always makes a big batch to share with neighbors!

Serving Suggestions

This Moong Dal Brinjal Curry is fantastic with:

• Ven Pongal (a savory rice and lentil porridge)
• Steaming hot rice
• Roti or paratha
• A side of papadums

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of dal can I substitute for moong dal?
You can use toor dal (split pigeon peas) as a substitute, but it will take longer to cook.

Can I make this curry ahead of time?
Yes, absolutely! The flavors actually develop even more overnight.

How do I adjust the sourness of the curry?
Add more or less tamarind juice to adjust the sourness to your liking. A pinch of sugar can also help balance the flavors.

What is the best way to prevent the brinjal from discoloring?
Soaking the cubed brinjal in water with a little salt or lemon juice can help prevent discoloration.

Can I use a different type of brinjal in this recipe?
Yes, feel free to experiment with different varieties! Just adjust the cooking time accordingly.

Enjoy this authentic taste of South India! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!