Mauritian Dal (Yellow Split Pea Soup) with Eggplant | Dholl et Bringelle (vegan/vegetarian recipe)

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are more nutritious, while split peas are often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories, while the mix is budget-friendly.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is usually cheaper.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños provide similar heat, while bell peppers are milder and less costly.

Soak yellow split peas for about 20 minutes, then drain and rinse.

Prepare ingredients: finely chop ginger, and optionally slice a small onion and chop two cloves of garlic.

Slice Chinese eggplant and sprinkle with 1 tablespoon of salt, massage it, and soak in water for 10 minutes to remove bitterness.

Heat a pan slightly higher than medium heat.

Add 3/4 teaspoon of garam masala, 3/4 teaspoon of turmeric, a couple of bay leaves, and 5-6 curry leaves to the hot pan.

Add chopped tomato and ginger, stir, and cook for about 1 minute.

Add soaked yellow split peas and stir, then add 3 cups of water and 3/4 teaspoon of salt.

Cover and simmer for about 25 minutes.

Drain and rinse the eggplant, then pat dry with a paper towel.

In a skillet, heat 1 tablespoon of coconut oil, add eggplant pieces, cover, and cook for about 7 minutes.

After 5 minutes, turn the eggplant pieces and cover to cook for another 7-10 minutes until tender.

Once the dal is soft, mash some of it for a creamier consistency, and remove bay leaves if desired.

Add enough water to achieve the desired soup consistency, then add the cooked eggplant and cover to simmer for 10-12 minutes until the eggplant is soft.

Garnish with cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary