LENTIL-PEANUT BLEND/ SPICE MIX

• On medium heat, dry roast chana dal, and peanuts until lightly toasted. 
• Allow it to cool. Transfer chana dal and peanuts to a grinder. 
• Blend or grind until powdered. Combine the rest of the ingredients in a bowl along with this lentil-peanut blend to make the bharwan masala ( spice blend). 
• Rinse baingan/eggplants under tap water until clean. Pat dry with a towel. Using a paring knife, make a slit in each eggplant. Be careful not to cut all the way through. 

  TIP – Make a + on each eggplant. 
• Tightly spoon the peanut-lentil blend into each baingan/eggplant. Be careful not to break the eggplant. Set aside.
• Press the ‘saute’ button on the Instant Pot. Once it displays hot, add oil. 
• To the hot oil, add mustard seeds. Sauté for about 30 seconds.
• Add cumin seeds, and as it starts to crackle, add tomatoes and green chilies. Cook the tomatoes for about 3 to 4 minutes, until they’re soft and tender.
• Add bharwan baingan ( stuffed eggplants) and the masala (spice blend) to the instant pot insert. 
• Pour in water. Mix to combine. Turn off the ‘Saute’ button. 
• Close the Instant Pot with its lid. Turn the venting knob to the sealing position. 
• Now press the ‘Manual’ button. Cook on ‘Medium Pressure’ for 4 minutes. Once the Instant Pot beeps, wait for 4 minutes then do the QPR (quick pressure release).
• As the safety pin drops down, open the lid. Stir in desiccated unsweetened coconut, jaggery, and mix until combined. 
• Add cilantro leaves. Give it a gentle stir and serve hot. 
• We love pairing it with warm rotis and cucumber raita.