Dal Vangi Recipe - Spicy Lentils with Roasted Eggplant

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