Dal Vangi Recipe – Spicy Lentils with Roasted Eggplant
The Dal Vangi Recipe offers a delightful fusion of fresh brinjals and lentils, enhanced with aromatic spices for a comforting Maharashtrian dish. With basic pantry ingredients and seasonal brinjals, this recipe is effortlessly prepared. The addition of special Maharashtrian Goda Masala elevates the flavors in this dish.
Ingredients
- 1 cup Arhar dal (Split Toor Dal)
- 4 Brinjal (Baingan / Eggplant), de-stemmed
- 3 Green Chillies , slit
- 3 cloves Garlic
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 tablespoons Dry coconut (kopra), cut into small pieces
- 2 Kokum (Malabar Tamarind)
- 1 teaspoon Jaggery, grated
- 1 teaspoon Maharashtrian Goda Masala
- 1/4 teaspoon Asafoetida (hing)
- 7 Curry leaves
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt, to taste
- 2 sprig Coriander (Dhania) Leaves, finely chopped
- Oil, for cooking
Instructions
- To begin making the Dal Vangi Recipe, we will first cook the dal. In a pressure cooker, place the washed toor dal, along with 2-1/2 cups of water, kokum, a pinch of turmeric and salt.
- Cook until you hear a couple of whistles. After a couple of whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat. Allow the pressure to release naturally. Once pressure has released, whisk the dal a bit and keep it aside.
- The next step, we will prepare the roasted baingan or vangi for the Dal Vangi recipe.
- Coarsely pound the cumin seeds in a pestle and mortar, add the green chili, garlic and coconut and pound them coarsely.
- Cut the brinjals, lengthwise into quarters. The brinjal, once cut oxidises and turn black very quickly. To avoid this, keep the cut brinjals in salted water until ready to use. Drain and use when required.
- Heat a tablespoon of oil in a wok or a heavy bottomed pan over medium heat. Add the mustard seeds and allow it to crackle. Once they crackle, add the curry leaves, along with the crush garlic-chili-coconut-cumin mixture.
- Stir for a few seconds until you can smell the aromas coming through. Add the turmeric powder and drained brinjal to the wok. Sprinkle some salt and stir to combine all the ingredients.
- Cover the pan and cook the brinjal until they are evenly roasted and cooked through. You can optionally sprinkle a little water and to fasten the cooking process.
- Give the Dal Vangi a brisk boil, turn off the heat and transfer to a serving bowl. Stir in the chopped coriander leaves and serve hot.
Tried this recipe?Let us know how it was!