eggplant-potato curry dosas

don't worry; he's not angry. just really pumped to down some dosa.

ingredients
dosa
1 cup dried moong dal
salt
minced ginger/garlic
cumin seeds
water
vegetable oil (for frying)
*note: as far as i can tell, normally dosa are made with an equal mix of urad dal (black gram) and basmati rice, both soaked overnight, then pureed, then left out to ferment for a day or two. shockingly, rainbow grocery doesn't have urad dal so my big plans to make authentic dosa came to naught. this moong dal variety is a lot easier and faster and you don't need to plan like five days ahead. still v. curious about the regular kind though.

eggplant-potato curry
1 large eggplant, peeled and cubed (approx 1")
4 medium potatoes, peeled and cubed (approx 1")
ghee
minced fresh ginger
turmeric
cumin seeds
black mustard seeds
hing (optional, but awesome)
salt

cashew-parsley chutney
about 1/3 cup cashews (i didn't have quite enough, so i subbed walnuts for the rest)
1 bunch italian parsley, chopped (could sub cilantro if you like)
a little honey
lemon juice
plain yogurt, about 1 cup

directions
dosa
soak the moong dal for 2+ hours or overnight.
puree in the food processor, adding water as necessary (the less water, the better, but you'll definitely need to add some).
add minced ginger/garlic, cumin seeds, and salt.
heat a non-stick pan with the oil. spoon dosa mixture on the pan -- it won't fan out by itself, so you'll have to spread it. it's pretty hard to make it as thin as the dosa you get from actual professional dosa-makers, so don't worry too much about that:
flip over.
serve with curry, etc.

eggplant-potato curry
heat ghee.
add hing, cumin seeds, mustard seeds.
when the seeds start popping, add ginger and stir.
add eggplant, potato, & turmeric. stir.
reduce heat slightly and cover. let cook for about 15-20 minutes, or until the potatoes are tender.
spoon into dosa.

cashew-parsley chutney
put everything into a blender. blend. adjust seasonings to taste.