Gram dhall and brinjal is a uniquely flavoured vegetarian curried dish seasoned with Indian spices. This lentil dish is a tomato and onion based dish.


  • 1 cup gram dhall
  • 1/2 onion, sliced
  • 2 teaspoon curry powder
  • 1 teaspoon chilli powder
  • 1/2 teaspoon cumin (jeera) powder
  • 1/2 teaspoon coriander (dhania) powder
  • 3ml turmeric powder
  • 1 green ┬áchilli, cut lengthwise
  • Salt to taste
  • 1 brinjal, medium sized
  • 1/2 tomato, grated
  • 1 sprig curry leaf
  • 1/2 teaspoon ginger and garlic paste
  • Water
  • 5 tablespoons oil
  • 1/2 teaspoon each of chilli powder, cumin and coriander powder.
  • 2 tablespoon oil
  • Fresh coriander for garnishing


  1. Add the gram dhall into a pot of water and bring it to a boil.
  2. Rinse the gram dhall under cold water and return to the stove top.
  3. Steam the gram dhall until it is firm but soft, drain and set it aside.
  4. Slice the brinjal into large pieces and place into a bowl of salt water for a few minutes.
  5. Heat oil in a pot on a medium heat setting.
  6. Stir in the onions, green chilli and curry leaf.
  7. When the onions turn a translucent colour, stir in the curry powder, cumin powder, chilli powder, turmeric and coriander powder.
  8. Simmer the onion mixture for a few seconds then add in the ginger and garlic paste.
  9. Stir in the gram dhall and mix well to ensure an even coating of spices.
  10. Add salt to taste.
  11. Stir in the brinjal and tomato.
  12. Reduce the heat setting and allow the curry to cook for 15 minutes.
  13. A little water can be added if the curry holds to the base of the pot.
  14. The tomato would have formed a thick gravy.
  15. In a separate pot stir in the additional oil, and spices (chilli, cumin and coriander powder) and allow it to simmer.
  16. Pour the simmered mixture over the gram dhall and brinjal curry.
  17. Garnish the curry with freshly chopped coriander.