Soak the dals for 1 hour and then drain. Heat 2 tbsp. ghee and sauté the ginger. Add the tomarek and the dals. Stir for 1 minute, cover with 3/4 liter of water and make on medium heat. Make until the dal becomes soft. Remove the saucepan from the heat, crush the dal and set aside. Heat the remaining ghee and sauté the chili, mustard seeds, cumin seeds, curry leaves and asafoetida. Pour in the aubgine cubes and stir for 5 minutes. Add salt, tomatoes, sugar, garam masala, dal and the remaining water. Cover the saucepan and cook until the vegetables are tender. Garnish with coriander leaves and serve hot together with long grain rice.
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