Dal Vangi Recipe - Spicy Lentils with Roasted Eggplant
Dal Vangi Recipe is delicious combination of fresh Brinjals and Lentils, seasoned with fresh spices making it a very comforting Maharashtrian dish. Simple pantry ingredients and fresh seasonal Brinjals is all that takes to make this Dal Vangi Recipe. Special Maharashtrian Goda Masala is added to lift the flavours in this dish.
Ingredients
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1 cup Arhar dal (Split Toor Dal)
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4 Brinjal (Baingan / Eggplant)
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de-stemmed
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3 Green Chillies
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slit
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3 cloves Garlic
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1/2 teaspoon Cumin seeds (Jeera)
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2 tablespoons Dry coconut (kopra)
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cut into small pieces
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2 Kokum (Malabar Tamarind)
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1 teaspoon Jaggery
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grated
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1 teaspoon Maharashtrian Goda Masala
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1/4 teaspoon Asafoetida (hing)
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7 Curry leaves
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1/2 teaspoon Mustard seeds (Rai/ Kadugu)
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1/4 teaspoon Turmeric powder (Haldi)
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Salt
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to taste
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2 sprig Coriander (Dhania) Leaves
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finely chopped
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Oil
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for cooking
Instructions
Step 1
To begin making the Dal Vangi Recipe, we will first cook the dal
Step 2
In a pressure cooker, place the washed toor dal, along with 2-1/2 cups of water, kokum, a pinch of turmeric and salt
Step 3
Cook until you hear a couple of whistles
Step 4
After a couple of whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat
Step 5
Allow the pressure to release naturally
Step 6
Once pressure has released, whisk the dal a bit and keep it aside
Step 7
Follow How to Cook Lentils (Dals/Pulses) in a Pressure Cooker
Step 8
The next step, we will prepare the roasted baingan or vangi for the Dal Vangi recipe
Step 9
Coarsely pound the cumin seeds in a pestle and mortar, add the green chili, garlic and coconut and pound them coarsely
Step 10
Cut the brinjals , lengthwise into quarters
Step 11
The brinjal, once cut oxidises and turn black very quickly
Step 12
To avoid this, keep the cut brinjals in salted water until ready to use
Step 13
Drain and use when required
Step 14
Heat a tablespoon of oil in a wok or a heavy bottomed pan over medium heat
Step 15
Add the mustard seeds and allow it to crackle
Step 16
Once they crackle, add the curry leaves, along with the crush garlic-chili-coconut-cumin mixture
Step 17
Stir for a few seconds until you can smell the aromas coming through
Step 18
Add the turmeric powder and drained brinjal to the wok
Step 19
Sprinkle some salt and stir to combine all the ingredients
Step 20
Cover the pan and cook the brinjal until they are evenly roasted and cooked through
Step 21
You can optionally sprinkle a little water and to fasten the cooking process
Step 22
Once the brinjal is cooked through, add the cooked dal, the goda masala and stir well to combine
Step 23
Add a little water to adjust the consistency of the dal
Step 24
Check the salt and spice and adjust to suit your taste
Step 25
Give the Dal Vangi a brisk boil, turn off the heat and transfer to a serving bowl
Step 26
Stir in the chopped coriander leaves and serve hot
Step 27
Serve the Dal Vangi Recipe along with hot Steamed Rice , a dollop of ghee and some papad on the side or pair it with Bhakri to make a wholesome meal for the busy weeknight dinners