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Mauritian Dal with Eggplant

A lightly spiced Mauritian soup, made with yellow split peas and eggplant, which can be enjoyed over rice or with roti as a main dish or side dish.
1
236
45 min
TOTAL TIME
776
CALORIES
$1.61
PER SERVING
Mauritian Dal with Eggplant
Ingredients
13 INGREDIENTS
2 SERVINGS
Salt
salt
to taste
Turmeric Powder
3/4 tsp turmeric powder
Salt
1 tbsp salt
Garam Masala
3/4 tsp garam masala
Roma Tomato
1 whole roma tomato
Onion
1 small onion
Garlic
2 cloves garlic
Dried Bay Leaf
2 whole dried bay leaf
Fresh Cilantro
fresh cilantro
for garnish
Coconut Oil
1 tbsp coconut oil
Chinese Eggplant
11 g chinese eggplant
you may also use the globe/large eggplant variety
Dried Yellow Split Peas
12 g dried yellow split peas
Fresh Ginger
1 in fresh ginger
Directions
34 STEPS
5 min
PREP TIME
40 min
COOK TIME
45 min
TOTAL TIME
View Directions on Veganlovlie
Health Info
Macros
125g
CARBS
14g
FAT
42g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN
Frequently Asked Questions
Should I soak the Masoor Dal before cooking?
How much water should I add while cooking Masoor Dal?
How do I temper the spices for Masoor Dal?
Can I cook Masoor Dal without soaking?
Why is my Masoor Dal not getting soft?
Should I add salt while boiling Masoor Dal?
What can I add to Masoor Dal for better taste?
Is it necessary to add turmeric to masoor dal?
Can I cook Masoor Dal in a pressure cooker?
Can I add vegetables with Masoor Dal?