Wash brinjal under running water, chop vertically in to half and then in to quarter. Chop each quarter in to cubes and immerse them in to enough water to avoid discoloration.
Soak tamarind in some water for about 10 minutes and extract it's thick juice discarding residue.
Heat a vessel adding tamarind juice and slit green chillies. Drain immersed brinjal chunks and add them in to boiling tamarind juice. Include turmeric powder,jaggery and some water too. Let it cook in simmer till the pieces are soft.
Pressure cook pigeon pea lentils in enough water for three whistles. When the pressure subsides completely, mash the cooked lentils and transfer it to cooked brinjal pieces. Add salt and bring eggplant dal to boil.
Heat a seasoning pan adding all the seasoning ingredients in the order mentioned, when the mustard seeds splutter transfer the seasoning to eggplant dal. Add asafoetida and garnish with chopped coriander leaves. Brinjal dal is ready. Serve it as side dish with steamed rice.
