Bhuni Baingan Khichdi

Ingredients 

• 1 medium bharta brinjal 
• 1 1/2 cups moong dal
• 1 1/2 medium onions 
• 1 tablespoon minced garlic 
• 1 tablespoon finely chopped ginger
• 10-12 curry leaves
• 2 green chillies
• 1/2 lemon
• 1 teaspoon red chilli powder
• Salt to taste
• 1 1/2 tablespoons mustard oil
• 1/4 teaspoon dried fenugreek leaves (kasuri methi)
• 1 1/2 cups kolam rice, soaked and drained
• 1/2 teaspoon turmeric powder
• 3 tablespooons ghee + for drizzling 
• Fresh coriander sprig for garnish

Method

1. Put moong dal in a deep bowl and sufficient water and soak it for 1-2 hours. Then drain.
2. Preheat the oven at 200° C.
3. Trim the top of the brinjal and cut it into ½ inch cubes. Slice onions and spread both of them on a baking tray. Sprinkle garlic, ginger and curry leaves over them. Break green chillies and add. Squeeze the juice of ½ lemon over the brinjal-onion mixture. Sprinkle red chilli powder and salt and drizzle mustard oil over the mixture.
4. Sprinkle kasuri methi and mix all the ingredients well. Keep the tray in the preheated oven and bake for 20-25 minutes.
5. Put rice and moong dal into a non-stick pressure cooker. Add salt, turmeric powder and 1 tbsp ghee. Add 6-7 cups water, cover the cooker and cook till 3-4 whistles are released. Take the cooker off the heat and set aside for the pressure to reduce completely.
6. Open the cooker, add ¾ of the roasted brinjal-onion mixture, and remaining ghee and mix well. Transfer the khichdi into serving bowl, drizzle a little ghee on top and top it up with the remaining brinjal-onion mixture. Garnish with coriander sprig and serve hot.