Dal Vangi Recipe
Overview
Dal Vangi, a delightful Maharashtrian dish, is a wholesome and protein-rich preparation that combines the goodness of arhar dal (pigeon peas) with the earthy flavor of brinjals (eggplants). This dish is not only nourishing but also packed with aromatic spices, making it a perfect addition to your lunch table. Serve it with bhakri (a type of flatbread), and a refreshing raita for a complete meal experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (pigeon peas) | 1 cup |
| Brinjals (eggplants) | 4 (stems trimmed) |
| Green chillies | 3 (sliced thinly) |
| Garlic | 3 cloves |
| Cumin seeds | 1/2 tsp |
| Dry coconut | 2 tbsp (chopped finely) |
| 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 (cilantro) | 2 sprigs (chopped finely) |
| Oil | as needed |
Nutritional Information
(Approximate values per serving)
| Nutrient | Value |
|---|---|
| Calories | 230 kcal |
| Protein | 12 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 9 g |
| Fat | 8 g |
| Sodium | 300 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4
Instructions
-
Cook the Dal: In a pressure cooker, combine the arhar dal with 2.5 cups of water, kokum, turmeric powder, and salt. Cook it on high heat until you hear two whistles. Reduce the heat and let it simmer for an additional 5 minutes. Once done, turn off the heat and allow the pressure to release naturally. Set the cooked dal aside.
-
Prepare the Spice Paste: In a mortar and pestle, add cumin seeds and crush them gently. Next, incorporate the green chillies, garlic, and dry coconut. Grind this mixture into a smooth paste.
-
Prepare the Brinjals: Cut the brinjals into quarters and immerse them in salted water to prevent discoloration.
-
Cook the Vegetables: Heat oil in a deep skillet. Add mustard seeds and let them splutter. Once they start popping, add the curry leaves and the prepared coconut-garlic paste. Sauté this mixture for about a minute until aromatic.
-
Add the Brinjals: Incorporate the turmeric powder and brinjals into the skillet. Season with salt and mix well to coat the brinjals. Cover the skillet and cook until the brinjals become tender, adding a little water as needed to facilitate cooking.
-
Combine with Dal: Once the brinjals are cooked, add the previously prepared dal and goda masala. Stir everything together, adding a little more water if the mixture is too thick. Bring it to a gentle boil.
-
Garnish and Serve: Transfer the Dal Vangi to a serving bowl, garnish with fresh coriander, and serve hot.
Serving Suggestions
Dal Vangi pairs wonderfully with fried potatoes, a refreshing tomato-onion-cucumber raita, and bhakri for a satisfying meal. Enjoy this high-protein vegetarian dish as a comforting lunch option that celebrates the flavors of Maharashtrian cuisine.
This Dal Vangi recipe not only nourishes the body but also warms the heart, embodying the essence of traditional Indian cooking. Happy cooking!
