Brinjal and Potato Pachadi with Moong Dal

Ingredients

As listed on Archanas Kitchen

• • 1/2 cup Yellow Moong Dal (Split) soaked for 15 minutes
• • 1/2 teaspoon Turmeric powder (Haldi)
• • 2 cups Water for pressure cooking
• • 1/2 cup Pearl onions (Sambar Onions) finely chopped
• • 1 Tomato finely chopped
• • 4 Small Brinjal (Baingan / Eggplant) diced
• • 1 Potatoes (Aloo) diced
• • 3 Green Chillies finely chopped
• • 1/2 teaspoon Salt adjust to taste
• • 1/4 teaspoon Asafoetida (hing)
• • 1/2 teaspoon Sambar Powder optional (for extra flavour)
• • 1 tablespoon Tamarind Paste optional (for extra tang)
• • 1 tablespoon Oil
• • 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
• • 1 teaspoon White Urad Dal (Split)
• • 1 sprig Curry leaves roughly torn
• • 2 Dry Red Chillies
• • Coriander (Dhania) Leaves a handful (chopped)