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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
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Ingredients
13 INGREDIENTS
2 SERVINGS
Salt
salt
to taste
Turmeric Powder
3/4 tsp turmeric powder
Salt
1 tbsp salt
Bay Leaves
2 whole bay leaves
Garam Masala
3/4 tsp garam masala
Roma Tomato
1 whole roma tomato
Chinese Eggplant
11 g chinese eggplant
Onion
1 small onion
Fresh Ginger
1 fresh ginger
Garlic
2 cloves garlic
Coriander Leaves
coriander leaves
for garnish
Coconut Oil
1 tbsp coconut oil
Dried Yellow Split Peas
12 g dried yellow split peas
Directions
34 STEPS
5 min
PREP TIME
40 min
COOK TIME
45 min
TOTAL TIME
View Directions on Veganlovlie
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Health Info
Macros
125g
CARBS
14g
FAT
42g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
VEGAN
GLUTEN FREE
LACTOSE FREE
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?