Dal Vangi Recipe - Spicy Lentils with Roasted Eggplant
A delicious maharashtrian recipes recipe featuring dal vangi recipe - spicy lentils with roasted eggplant. Perfect for a nutritious meal that's both flavorful and satisfying.
Ingredients
0
Instructions
Cooking Steps
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