Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Red lentils | 215 g | Sweet, Astringent · Cooling |
 Eggplant, diced | 300 g | Pungent, Bitter, Sweet · Heating |
 Ghee | 18 g | Sweet · Cooling |
 Cumin seeds | 4 g | Pungent, Bitter · Heating |
 Coriander seeds | 4 g | Astringent, Bitter, Sweet · Cooling |
 Turmeric | 2 g | Bitter, Pungent, Astringent · Heating |
 Fresh ginger | 6 g | Pungent · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 1200 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the red lentils and soak it for 25 minutes; drain well.
- Simmer the pulse with turmeric and water until it begins to soften.
- Add the diced eggplant and continue cooking until both pulse and vegetables are tender.
- Warm the ghee, bloom the cumin, coriander, and ginger, then fold the tempering into the pot with rock salt.
- Simmer uncovered for five minutes, stir to an even consistency, and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (contemporary Indian dal-and-vegetable cooking)
Masoor Dal with Eggplant pairs a thoroughly cooked pulse with vegetables for an everyday one-bowl main. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Masoor Dal with Eggplant
| Nutrient | Per 100g | Per Serving (1 serving (438g)) |
|---|---|---|
| Energy (Calories) | 59 kcal | 260 kcal |
| Protein | 3.2 g | 14.0 g |
| Total Carbohydrates | 9.1 g | 39.9 g |
| Dietary Fiber | 2.0 g | 8.7 g |
| Total Sugars | 0.6 g | 2.7 g |
| Total Fat | 1.4 g | 6.2 g |
| Calcium | 13.6 mg | 59.5 mg |
| Iron | 1.20 mg | 5.26 mg |
| Magnesium | 12.3 mg | 53.9 mg |
| Phosphorus | 42.7 mg | 187.2 mg |
| Potassium | 132 mg | 578 mg |
| Sodium | 115 mg | 504 mg |
| Zinc | 0.50 mg | 2.21 mg |
| Copper | 0.19 mg | 0.82 mg |
| Manganese | 0.29 mg | 1.25 mg |
| Selenium | 0.1 µg | 0.6 µg |
| Vitamin C | 0.7 mg | 2.9 mg |
| Vitamin A (RAE) | 9.3 µg | 40.8 µg |
| Vitamin E | 0.09 mg | 0.41 mg |
| Vitamin K | 0.7 µg | 3.1 µg |
| Thiamin (Vitamin B1) | 0.07 mg | 0.31 mg |
| Riboflavin (Vitamin B2) | 0.02 mg | 0.09 mg |
| Niacin (Vitamin B3) | 0.31 mg | 1.38 mg |
| Vitamin B6 | 0.07 mg | 0.29 mg |
| Folate (DFE) | 28.9 µg | 126.5 µg |
| Choline | 1.6 mg | 7.1 mg |
