This meal was exactly what I was hungry for after a bike ride to midtown for a great hatha flow class with Tamara at Deep. What better to follow an inspired class with Indian chants than a curry and garam masala spiced dinner! I did have to plan ahead though, the dal takes some time to cook. The measurements are approximate, please correct as you see fit.

I started with the dal.

Chana Dal

4 1/2 cups of water
1 1/2 cups of chana dal, washed and drained (baby chick peas)
2 tsp tumeric
2 slices of ginger root
2 cloves garlic
2 T garam masala
1 T cumin
2 T cooking oil (I used olive)
2 dried chilis, crushed

Boil water, add dal. Add tumeric and ginger. Cover and simmer for about an hour and a half. Stir often in the last 30 minutes, it starts to stick. When water is absorbed and the dal is soft, its ready for the next step.

Add oil to a skillet. Heat to medium. Add garlic and sautee for a few seconds. Add cumin and hot chilis. Stir to a paste. Add to dal.

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Eggplant Curry

2 T oil
3 medium cloves garlic
1 medium sized red or yellow onion
3 medium sized Indian eggplants, peeled and diced
4 tomatoes, peeled and diced
1 heaping T of curry powder (I used madras)
salt to taste

Add oil to skillet, heat to medium. Add onion and garlic, sautee for 5 minutes. Add all other ingredients, cover, cook for 10-15 minutes.

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I served these two dishes over basmati rice, with a dollop of plain organic yogurt on the eggplant curry, garnished both dishes with cilantro and added a side of warmed multi-grain naan (Trader Joes brand).

Yum!