Brinjal & Toor Dal Curry Recipe – Authentic South Indian Brinjal Masala

Last Updated on 4 months by Neha Deshmukh

Brinjal & Toor Dal Curry Recipe – Authentic South Indian Brinjal Masala

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavourful Brinjal & Toor Dal Curry. This isn’t just any curry; it’s a taste of South India, packed with aromatic spices and a lovely tangy twist. I first learned to make this from my aunt, and it’s been a family favourite ever since. It’s perfect with a steaming bowl of rice and a side of papadums. Let’s get cooking!

Why You’ll Love This Recipe

This Brinjal & Toor Dal Curry (also known as brinjal masala) is a delightful blend of textures and tastes. The soft brinjal beautifully complements the creamy toor dal, and the spice blend is just chef’s kiss. It’s a relatively easy dish to make, even for beginner cooks, and it’s incredibly satisfying. Plus, it’s a great way to get your veggies in!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 5 Brinjals
• 2 tbsp Toor dal
• 1 tsp Turmeric powder
• 1 tsp Cooking oil (for roasting spices)
• 1 tbsp Coriander seeds
• 1.5 tsp Urad dal
• 1.5 tsp Chana dal
• 1 cup Grated coconut
• 4 Red chillies
• 1 tsp Fenugreek seeds
• 2 pinch Hing/Asafetida
• 1 tbsp Cooking oil (for tempering)
• 1 tsp Mustard seeds
• 1 tsp Urad dal (for tempering)
• 1 tbsp Grated coconut (for tempering)

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Hing/Asafetida: Don’t skip this! It adds a unique umami flavour that’s essential in South Indian cooking. It also aids digestion. You can find it at most Indian grocery stores.
• Toor Dal: Also known as split pigeon peas, toor dal provides a lovely creamy base for the curry. Make sure to rinse it well before soaking.
• Brinjal Varieties: I prefer using the long, slender Indian brinjals for this curry, as they have fewer seeds. But any variety will work – just adjust cooking time accordingly. Globe brinjals are also great!
• Fresh Grated Coconut: Seriously, this makes all the difference. The flavour is so much brighter and fresher than pre-ground coconut. If you absolutely must use pre-ground, try to find unsweetened desiccated coconut.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the toor dal in water for about 15 minutes. This helps it cook faster and become nice and soft.
2. While the dal is soaking, chop the brinjals into roughly 1-inch cubes. Now, here’s a little trick my grandmother taught me – submerge the chopped brinjals in water with a little salt. This prevents them from turning brown.
3. Next, let’s make the spice paste. Heat 1 tsp of oil in a pan and roast the coriander seeds, urad dal, chana dal, fenugreek seeds, red chillies, and hing until fragrant. Be careful not to burn them!
4. Once roasted, add the grated coconut and continue to roast for another minute. Let it cool slightly, then grind everything into a smooth paste with a little water.
5. Now, drain the soaked toor dal and cook it in a pot with the chopped brinjals, turmeric powder, and salt. Add enough water to cover everything and cook until the dal and brinjals are soft – about 15-20 minutes.
6. Once cooked, add the ground masala paste, tamarind extract, and a little jaggery to the dal-brinjal mixture. Simmer for about 5 minutes, allowing the flavours to meld together.
7. Finally, let’s do the tempering! Heat 1 tbsp of oil in a small pan. Add the mustard seeds and wait for them to splutter. Then, add the urad dal and curry leaves. Once the urad dal turns golden brown, add the grated coconut and cook for another minute. Pour this tempering over the curry and garnish with fresh coriander leaves.

Expert Tips

• Don’t overcrowd the pan when roasting the spices. Roast in batches if necessary.
• Adjust the amount of red chillies according to your spice preference.
• Tamarind extract is key for that signature South Indian tang. You can make your own by soaking tamarind in warm water and squeezing out the pulp.
• A pinch of jaggery balances the flavours beautifully.

Variations

• My friend Priya loves adding a handful of spinach to the curry for extra nutrients.
• For a richer flavour, my mom sometimes adds a tablespoon of ghee while tempering the spices.
• If you’re short on time, you can use store-bought curry paste, but it won’t have the same depth of flavour.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some brands use bone char in processing).

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the number of red chillies to 2.
• Medium: Use 4 red chillies as per the recipe.
• Hot: Add 6-8 red chillies or a pinch of cayenne pepper.

Festival Adaptations

This curry is often made during Onam and Pongal festivals in South India. It’s a part of the traditional sadya (feast) and is enjoyed with a variety of other dishes.

Serving Suggestions

Serve this Brinjal & Toor Dal Curry hot with:

• Steaming white rice
• Roti or paratha
• Papadums
• A side of yogurt or raita

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 Brinjal is best for this curry?

Long, slender Indian brinjals are ideal, but globe brinjals work well too.

Can I use pre-ground coconut instead of freshly grated?

You can, but fresh is best! If using pre-ground, opt for unsweetened desiccated coconut.

Can this curry be made ahead of time?

Yes, you can make it a day ahead. The flavours actually develop even more overnight!

What is Hing/Asafetida and where can I find it?

Hing is a resin with a pungent aroma. It’s used as a digestive aid and flavour enhancer. You can find it at Indian grocery stores.

How can I adjust the sourness of the curry?

Adjust the amount of tamarind extract. Start with a little and add more to taste.

Is it possible to make this curry without tamarind?

Yes, you can substitute tamarind with a tablespoon of lemon juice or a teaspoon of amchur (dried mango powder).