Tur Dal & Brinjal Recipe- Authentic South Indian Rice Ball & Curry

Last Updated on 2 months by Neha Deshmukh

Tur Dal & Brinjal Recipe: Authentic South Indian Rice Ball & Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a delightful combination of soft, steamed rice balls made with tur dal and a tangy, flavourful brinjal (eggplant) curry. This isn’t just a meal; it’s a little piece of South Indian comfort food. I first learned to make this from my aunt, and it instantly became a family favourite. It’s a bit of work, but trust me, the end result is so worth it!

Why You’ll Love This Recipe

This Tur Dal & Brinjal recipe is special for a few reasons. The rice balls, light and fluffy, are a wonderful textural contrast to the rich, spicy brinjal gosthu. It’s a complete meal, packed with protein and flavour. Plus, it’s a fantastic way to experience authentic South Indian cuisine. It’s a little different, a little special, and guaranteed to impress!

Ingredients

Here’s what you’ll need to make this delicious dish:

• 1 cup rice rava (semiya)
• 2 tablespoons tur dal (split pigeon peas)
• 0.25 cup grated coconut
• To taste salt
• 3 tablespoons oil (plus 5 for the brinjal gosthu)
• 0.5 teaspoon mustard seeds
• 1 pinch asafoetida (hing)
• 3 red chillies
• Few curry leaves
• 250 grams brinjal (chopped)
• 3 medium onions (chopped)
• 2 green chillies
• 0.75 cup tomato (chopped)
• 1 small tamarind ball
• 1.5 teaspoons sambar powder
• 0.25 teaspoon turmeric powder
• 2 tablespoons coriander leaves (chopped)

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Rice Rava: This is the key to the fluffy rice balls. Look for a good quality, fine rice rava. It’s also known as semiya.
• Tur Dal: Also known as arhar dal, it provides a lovely nutty flavour and helps bind the rice balls.
• Asafoetida (Hing): Don’t skip this! It adds a unique umami flavour. A little goes a long way. If you’re unsure, see the FAQs for substitution options.
• Sambar Powder: This is what gives the brinjal gosthu its signature South Indian flavour. You can find it at most Indian grocery stores, or even online.
• Brinjal Variations: In South India, there are so many varieties of brinjal! I prefer the long, slender ones, but feel free to use what’s available to you. My grandmother always used the round, purple ones – it’s all about personal preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tur dal in water for 15-20 minutes. Then, drain it and grind it coarsely. Don’t make it a smooth paste – a little texture is good.
2. Now, let’s make the tempering. Heat 3 tablespoons of oil in a pan. Add the mustard seeds, asafoetida, red chillies, and curry leaves. Let them splutter and become fragrant.
3. Add the ground dal and grated coconut to the pan. Sauté for a few minutes until fragrant.
4. Pour in 2 cups of hot water and add salt to taste. Bring the mixture to a boil.
5. Once boiling, add the rice rava and stir continuously. Cook until the mixture thickens and leaves the sides of the pan. This takes a bit of patience!
6. Remove from heat and let the mixture cool completely. Once cooled, shape it into oval balls using wet hands. This prevents the mixture from sticking.
7. Grease an idli mold (a traditional South Indian steamer) and arrange the rice balls inside.
8. Steam the balls for 15-20 minutes, or until they are firm and cooked through.
9. While the rice balls are steaming, let’s make the brinjal gosthu. Soak the tamarind in warm water and extract the juice.
10. Heat 5 tablespoons of oil in a separate pan. Add mustard seeds and curry leaves for tempering.
11. Sauté the chopped onions until they become translucent.
12. Add the chopped brinjal and green chillies. Cook until the brinjal is partially tender.
13. Add the chopped tomatoes, turmeric powder, and sambar powder. Cook until the tomatoes are mushy.
14. Pour in the tamarind extract and simmer until the gosthu thickens.
15. Finally, garnish with chopped coriander leaves.

Expert Tips

• Don’t overcook the rice rava mixture, or the balls will become sticky.
• Wet your hands before shaping the rice balls to prevent sticking.
• Make sure the tamarind extract is well strained to avoid seeds in your gosthu.
• Adjust the amount of green chillies and sambar powder to your spice preference.

Variations

• Vegan Adaptation: This recipe is naturally vegetarian, but to make it vegan, ensure your sambar powder doesn’t contain any animal-derived ingredients.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment: My friend, Priya, loves things extra spicy, so she adds an extra green chilli to the gosthu. Feel free to adjust to your liking!
• Festival Adaptations: This dish is often served during Onam and Pongal festivals in South India. It’s a wonderful addition to a festive spread.

Serving Suggestions

Serve the hot brinjal gosthu alongside the steamed rice balls. A dollop of yogurt on the side is also a lovely addition. It’s perfect for lunch or dinner!

Storage Instructions

Leftover rice balls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat by steaming them again. The brinjal gosthu can also be stored in the refrigerator for up to 3 days.

FAQs

1. What is the best type of rice rava to use for this recipe?

A fine, good-quality rice rava (semiya) works best. It should be relatively uniform in size.

2. Can I make the rice balls ahead of time? How should I store them?

Yes, you can! Shape the rice balls and store them in an airtight container in the refrigerator for up to a day. Steam them just before serving.

3. What is asafoetida (hing) and can I substitute it?

Asafoetida is a resin with a pungent smell that adds a unique flavour. If you can’t find it, you can substitute with a pinch of garlic powder, but it won’t be quite the same.

4. How do I adjust the spice level of the brinjal gosthu?

Reduce the number of green chillies or use a milder sambar powder. You can also add a touch of sugar to balance the spice.

5. Can I use a different type of brinjal/eggplant in this recipe?

Absolutely! While I prefer the long, slender ones, you can use any variety you like.

6. Is Tur Dal the same as Toor Dal?

Yes, tur dal and toor dal are the same thing! They are often used interchangeably.

7. What is the significance of steaming instead of frying the rice balls?

Steaming keeps the rice balls light and fluffy, and it’s a healthier cooking method than frying. It also gives them a lovely, soft texture.