Naan Sense Grocery
This is a steady, satisfying plate built from simple pantry cooking: nutty chana dal, soft Chinese eggplant, and brown basmati rice that cooks up chewy and fragrant. The sabzi is gentle but not flat, with cumin seeds, fresh garlic, red onion, and Kashmiri chili powder giving warmth and color without needing a long list of extras. Soaking the chana dal helps it cook evenly while still keeping a little bite, and the eggplant turns silky as it settles into the pan. Serve the dal and eggplant over the rice with cilantro scattered on top, and you have a practical weeknight meal that feels calm, filling, and well put together.
What you’ll need
Ingredient links lead to real products in the Naan Sense Grocery store. Availability and prices may change.
- 1 cup chana dal chana dalShop Mani's Chana Dal 4lbs
- 1 pound Chinese eggplant Chinese eggplantShop Chinese Eggplant (Long)
- 1 medium red onion red onionShop Red Onion Medium
- 4 cloves fresh garlic fresh garlicShop Garlic Fresh Whole
- 1 teaspoon cumin seeds cumin seedsShop Laxmi Cumin Seeds -200gm
- 1 teaspoon Kashmiri chili powder Kashmiri chili powderShop Laxmi Kashmiri Chili Powder (200g)
- 1/2 cup cilantro cilantroShop Cilantro
- 1 cup brown basmati rice brown basmati riceShop Laxmi Brown Basmati Rice 4lb
- 5 cups water, divided waterPantry basic
- 1 3/4 teaspoons salt, divided saltPantry basic
- 3 tablespoons everyday cooking oil everyday cooking oilPantry basic
Let’s cook
- Rinse the chana dal until the water runs mostly clear, then soak it in water for 20 minutes while you prepare the rest. Rinse the brown basmati rice as well and set it aside.
- Trim the Chinese eggplant and cut it into bite-size half-moons. Finely chop the red onion, mince the fresh garlic, and chop the cilantro.
- In a pot, combine the brown basmati rice, 2 1/4 cups water, and 1/2 teaspoon salt. Bring to a boil, then cover, lower the heat, and cook for 35 to 40 minutes, until the rice is tender. Let it rest covered for 10 minutes.
- Drain the chana dal. Put it in a separate pot with 2 cups water and 1/2 teaspoon salt. Simmer gently for 20 to 25 minutes, until the dal is tender but not mushy, then drain any extra water.
- Warm the everyday cooking oil in a wide pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds, then add the red onion and cook for 6 to 8 minutes, stirring often, until softened and lightly browned at the edges.
- Stir in the fresh garlic and cook for 1 minute. Add the Kashmiri chili powder and the remaining 3/4 teaspoon salt, stirring quickly so the spice blooms in the oil without scorching.
- Add the Chinese eggplant and stir to coat it well. Cook for 8 to 10 minutes, stirring now and then, until the pieces soften and turn glossy.
- Fold in the cooked chana dal with 3/4 cup water. Simmer for 6 to 8 minutes, until the sabzi is moist and the eggplant is fully tender. Serve over the brown basmati rice and finish with cilantro.
If the pan gets dry while the eggplant cooks, add a small splash of water and keep the heat moderate.