Brinjal / Kathirikai Kotsu

My mom prepares once in a week this brinjal kotsu  for the breakfast. It is served along with steamed idlis. I cook once or probably twice a year this dish. For me, idlis / dosas are reserved for weekend nights or for brunch special. The men in my house prefer more over chutneys than this kind of dhal items for breakfast. It never occurs me in rush to think about this dish. The main reason, they hate brinjals and I am totally the dead opposite.

About this Brinjal/Kathirikai kotsu, most Tamilian serve this dish along with Pongal. But the recipe is different, brinjal is pressure cooked, smashed and simmered later in tamarind along with seasoning spices. I don't have any idea why this split moong dhal cooked along with brinjal is called kotsu in my mom repertoire. Quiet flavorful, those brinjal haters can never find the buttery veggie in the dhal. Very quick and light side dish can be served to kids. It never make you feel bloated like sambar- can be enjoyed with only idlis, dosas or pongal :) If served along rice, it will be quiet bland unless you enjoy non-spicy food.

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Brinjal/Kathirikai Kotsu Ingredients: Split moong dhal: 1/3 cup Brinjal: 3 small diced Onion: small one-diced Tomato: 1 medium -diced Green Chillies: 3 to 4 -diced Red chilli powder: 1/4 tsp or 1/2 tsp (slightly spicier) Turmeric: 1/4 tsp Salt: 3/4 tsp increase or decrease Seasoning: Mustard seeds: 1/2 tsp Cumin seeds: 1/2 tsp Curry leaves few Hing: a pinch Oil: a tsp Instructions Rinse the dhal 3 times in water. Add all the diced brinjal, tomatoes, onion, green chillies Add the red chilli powder, turmeric and salt Pour 2 cups of water. Cook until 4 whistles. Do the seasoning, starting with heating oil, followed by mustard and cumin, hing and curry leaves. Fry until they split few seconds. Mix the hot seasoning in cooked dhal and enjoy with idlis, pongal or dosa Note: all the vegetables should be diced including brinjal. In seasoning cumin seeds is important for flavor and key aroma. It doesn't taste like sambar or even like plain dhal.