Dal Vangi Recipe: A Flavorful Maharashtrian Delight
Dal Vangi is a delightful Maharashtrian dish that combines the rich flavors of toor dal (tuvar dal) and brinjals (eggplant) to create a comforting and hearty meal. This recipe is a staple in many Maharashtrian households, where it is cherished for its simplicity, robust taste, and high protein content. With the earthy flavor of lentils and the smokiness of brinjals, Dal Vangi makes for an ideal dish to accompany your lunch. The use of traditional spices such as goda masala and kokum enhances the taste, creating a balance of flavors that are both aromatic and savory. Paired with roti or rice, Dal Vangi becomes a satisfying meal perfect for any occasion.
Cuisine: Maharashtrian | Course: Lunch | Diet: High Protein Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Arhar Dal (Tuvar Dal) | 1 cup |
| Brinjal (Eggplant) | 4 medium-sized, stems cut off |
| Green Chillies | 3, sliced lengthwise and thinly |
| Garlic | 3 cloves, chopped |
| Cumin Seeds | 1/2 tsp |
| Dry Coconut | 2 tbsp, cut into small pieces |
| Kokum | 2 pieces |
| Jaggery | 1 tsp, grated |
| Goda Masala | 1 tsp |
| Asafoetida (Hing) | 1/4 tsp |
| Curry Leaves | 7 leaves |
| Mustard Seeds | 1/2 tsp |
| Turmeric Powder | 1/4 tsp |
| Salt | To taste |
| Fresh Coriander Leaves | 2 sprigs, finely chopped |
| Oil | As needed for cooking |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Instructions
-
Cook the Dal:
Start by placing the toor dal (arhar dal) in a pressure cooker. Add 2-1/2 cups water, kokum, turmeric powder, and salt. Close the lid and cook the dal until it reaches two whistles. Afterward, lower the heat and cook for an additional 5 minutes. Switch off the flame and let the pressure release naturally. Set the cooked dal aside. -
-
Prepare the Spice Paste:
In a mortar and pestle, grind cumin seeds into a fine powder. Then add green chillies, garlic, and dry coconut, and grind them all together to form a smooth paste. Keep this spice paste aside for later use. -
Prepare the Brinjals:
Wash and cut the brinjals (eggplants) into medium-sized pieces. Immerse them in salted water to prevent discoloration. -
Cook the Brinjals:
Heat oil in a large pan over medium heat. Add mustard seeds and allow them to crackle. Once they begin to splutter, add curry leaves followed by the prepared coconut-garlic-spice paste. Sauté for about 1 minute to release the flavors. Next, add turmeric powder and stir in the brinjal pieces. -
Simmer and Cook:
Add salt to taste and mix everything well. Cover the pan and cook the brinjals, occasionally stirring to ensure they cook evenly. You may add a splash of water to help the brinjals cook faster and soften. Once the brinjals are cooked and tender, add the previously cooked dal to the pan. Stir well and incorporate all the flavors. -
Add Goda Masala:
Sprinkle in goda masala and mix it into the dal and brinjal mixture. Adjust the consistency by adding water, if necessary. Bring the mixture to a boil and let it simmer for a few more minutes, allowing the flavors to meld together. -
Finish and Serve:
Once the dal and brinjals are well combined, remove from heat. Transfer the dish into a serving bowl and garnish with freshly chopped coriander leaves for a burst of freshness.
Serving Suggestions
Dal Vangi is best enjoyed with a side of Potato Bhujne, Tomato Onion and Cucumber Raita, and Bhakri for a complete Maharashtrian meal. You can also pair it with steamed rice or chapati for a wholesome lunch experience.
Nutritional Information (Approximate)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 230 kcal |
| Protein | 9g |
| Carbohydrates | 36g |
| Fat | 6g |
| Fiber | 7g |
| Sodium | 480mg |
| Potassium | 700mg |
| Vitamin C | 10% of DV |
| Iron | 12% of DV |
Tips and Variations:
- Vegan Version: To make this recipe vegan, use oil instead of ghee and omit any dairy-based sides.
- Spicy Variation: If you like extra heat, you can add more green chillies or a dash of red chilli powder to enhance the spice level.
- Tamarind: For an added tang, you can replace kokum with tamarind paste or fresh tamarind.
- More Vegetables: Feel free to add other vegetables like potatoes or carrots to make the dish more filling and nutritious.
Dal Vangi is not just a nutritious and hearty meal; it also brings a delicious dose of Maharashtrian comfort food to your table. Its rich texture, fragrant spices, and earthy flavors will make it a hit in your household, whether you are hosting a lunch for friends or enjoying a quiet meal with family.
