Lunch
Traditional Dal Vangi Recipe - Spicy Lentils with Roasted Eggplant Recipe
If you enjoy Traditional Dal Vangi Recipe - Spicy Lentils with Roasted Eggplant Recipe cuisine, this Lunch recipe is worth trying at home....
⏱️
10 Min Prep
🔥
45 Min Cook
🍽️
4 Servings
🥗
High Protein Vegetarian
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
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt - to taste
- 2 sprig Coriander (Dhania) Leaves - finely chopped
- Sunflower Oil - for cooking
Instructions
1
To begin making the Dal Vangi method, we will first prepare the dal.
2
In a pressure cooker, place the washed toor dal, along with 2-1/2 cups of moisture, kokum, a pinch of turmeric and seasoning.prepare until you hear a couple of whistles.
3
After a couple of whistles turn the toasty to low and low-boil for 3 to 4 moments and turn off the toasty.
4
Allow the pressure to release naturally.
5
Once pressure has released, beat the dal a bit and keep it aside.Follow How to prepare Lentils (Dals/Pulses) in a Pressure Cooker.The next step, we will prepare the roasted baingan or vangi for the Dal Vangi method.Coarsely pound the cumin seeds in a pestle and mortar, toss in 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.
6
To avoid this, keep the cut brinjals in salted moisture until ready to use.
7
strain and use when required.toasty a tablespoon of cooking oil in a wok or a heavy bottomed skillet over medium toasty.
8
toss in the mustard seeds and allow it to crackle.
9
Once they crackle, toss in the curry leaves, along with the pound garlic-chili-coconut-cumin mixture. swirl around for a few seconds until you can smell the aromas coming through. toss in the turmeric dusting seasoning and drained brinjal to the wok.
10
scatter some seasoning and swirl around to combine all the items required.wrap the skillet and prepare the brinjal until they are evenly roasted and cooked through.
11
You can optionally scatter a little moisture and to fasten the crafting process.Once the brinjal is cooked through, toss in the cooked dal, the goda masala and swirl around well to combine.
12
toss in a little moisture to adjust the consistency of the dal.
13
Check the seasoning and seasoning and adjust to suit your notes.Give the Dal Vangi a brisk bring to a low-boil, turn off the toasty and transfer to a serving dish.
14
swirl around in the minced coriander leaves and offer fiery.offer the Dal Vangi method along with fiery 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.
Recipe Information
Cuisine
Maharashtrian Recipes
Maharashtrian Recipes
Course
Lunch
Lunch
Diet
High Protein Vegetarian
High Protein Vegetarian
Total Time
55 mins
55 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
45 minsTotal Time
55 minsMaster Chef
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