Combine chana dal and water in a pressure cooker and cook for 2~3 whistles or until just tender. Make sure dal is not mushy. Drain the excess water* and set aside.
Heat oil in a medium size sauté pan on medium heat. Add chana, urad dal, mustard & cumin seeds and red chilies.
Once the seeds splutter and dal turns golden, add the onions, curry leaves, green chilies, ginger and garlic. Cook till the onions are lightly browned around the edges, about 4~5 minutes.
Add chopped eggplant along with turmeric and salt. Mix well, cover and cook until eggplant is tender, about 10~12 minutes. Stir in the drained chana dal and gently mix to combine. Cook for 2~3 more minutes and turn off the heat. Stir in chopped cilantro and serve hot with rice or roti.
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Notes
If you have the time, then soak senaga pappu for 2~3 hours and then use in the curry. But you will have to make sure the dal is completely tender.
If you are pressure cooking or boiling dal, then make sure to save the cooking liquid. It is very nutritious, so use it to make roti or rasam.
You can make this senaga pappu iguru with other vegetables also. Sub vankaya with cabbage, gongura, palakura, thotakura, beerakaya, potlakaya to make this iguru.
This South Indian curry is best served hot. But you can store the leftovers in an airtight container for up to 3 days in the fridge.