A unique combination of fresh eggplants and Lentils, tempered with flavorful spices makes this comforting Maharashtrian staple –Dal Vanga. Simple pantry ingredients and fresh seasonal eggplants (preferably the small green Jalgaon variety) is all that takes to make this Dal.
Dal Vangi served with hot steamed Rice, a dollop of ghee and some papad on the side or paired with Bhakri, makes for a wholesome meal, especially for busy weeknights.
Dal Vanga (brinjal/baingan/eggplant) is one of my favourite recipes featuring Dal and the JFI ingredient of the month Eggplant(Vanga).You must have already guessed that I am rushing this Dal Vanga recipe to Sangeeta of Ghar Ka Khana, for JFI- Eggplant
- 1 cup Toovar dal/split yellow/Pigeon lentils washed
- 4-5 small eggplants/brinjal/baingan washed, de-stemmed and cut into bite size pieces 3-4 fresh Green chillies, sliced
- 3 - 4 fresh green or red chillies cut
- 2 - 3 pods garlic
- 1 tsp seeds cumene
- 1 inch dried coconut piece (kopra)
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1/4 tsp Asafoetida (hing)
- 1 tsp Goda Masala
- 2-3 amsul (dried kokum skin)
- 1 tsp jaggery grated
- . salt to taste
- fresh coriander leaves for garnish
- Pressure cook toovar dal along with about 2 cups of water, few drops of oil and turmeric., till it becomes soft.
- Coarsely pound/crush together chillies, garlic, cumin seeds and the coconut piece.
- Heat oil in a pan.
- Add the mustard seeds and then the crushed chilly-garlic chutney-coconut.
- Add eggplant slices and stir. Sprinkle some salt and stir.
- Cook covered till the eggplants are soft. Add little water if required (You can use the water from the dal)
- Add the Dal,Amsul,Goda Masala,jaggery, ore salt if required and mix well.
- Adjust the consistency by adding some more water if required and let it boil gently for 2-3 minutes more.
- Garnish with fresh coriander leaves. Serve hot.
For people (specially kids) who do not like eggplants -mash the the slices once cooked, (before adding the dal), using a potato masher or the back of the spoon. Or alternatively pressure cook the slices along with the dal, mash and then temper with the spices.
I have never had eggplant dal. Not sure how it tastes. But recipe this simple, hmm, I shud give this a try sometime.
@ Suganya I greatly appreciate your prompt comments.thank you so much its always nice to read your comments. Do try the recipe and let me know how you like it.
Seems like a simple, yet tasty recipe to me. Got to try. I love the JFI… gives you so many recipes for ingredients that you love 🙂
This is almost like a comfort food ..Too good ..Simple and easy to make ..Will try
This is sooo good..I love Vanga…And Dal is my favorite too. I will try this at home….!
thanks! I was searching so hard for this!
Khup khup abhar!