INGREDIANTS :

 3 cups sprouted Surti vaal
1/2 teaspoon carom seeds (ajwain)
1/4 teaspoon asafoetida (hing)
5 small round red chillies (boriya)
2 tablespoons oil
1/2 teaspoon sugar
1 tablespoon raisins
salt ot taste

HOW TO MAKE ALOO BAIGAN:

For the garnish
1 tablespoon chopped coriander

• Heat the oil, add the carom, asafoetida and small round red chillies and stir.

• Add the sprouted Surti Vaal with 1 1/2 cups of water, the sugar, raisins and salt and simmer till the dal is soft.

• Garnish with chopped coriander and serve hot.