Dal Vangi Recipe – Spicy Lentils with Roasted Eggplant
Dal Vangi is a vibrant and hearty dish that beautifully marries the rich flavors of lentils with the smokiness of roasted eggplant, often celebrated in Maharashtrian cuisine. This recipe is not just a treat for the taste buds; it’s also packed with nutrition, making it a perfect option for a wholesome lunch or dinner. Whether served alongside steaming rice or bhakri, Dal Vangi is sure to impress your family and friends with its delightful complexity.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Brinjal (Baingan / Eggplant) | 4, de-stemmed |
| Green Chillies | 3, slit |
| Garlic | 3 cloves |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Dry coconut (kopra) | 2 tablespoons, cut into small pieces |
| Kokum (Malabar Tamarind) | 2 |
| Jaggery | 1 teaspoon, grated |
| Maharashtrian Goda Masala | 1 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Curry leaves | 7 leaves |
| Mustard seeds | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Coriander (Dhania) Leaves | 2 sprigs, finely chopped |
| Sunflower Oil | For cooking |
Nutritional Information
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 290 |
| Protein | 14 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 8 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Sugars | 5 g |
| Sodium | 380 mg |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 45 |
| Total Time | 55 |
Servings
| Servings | 4 |
Instructions
Step 1: Cooking the Lentils
To kick off the Dal Vangi recipe, we will begin by cooking the toor dal. In a pressure cooker, combine the washed toor dal with 2-1/2 cups of water, the kokum, a pinch of turmeric, and salt. Cook until you hear a couple of whistles; then, lower the heat and simmer for an additional 3 to 4 minutes before turning off the heat. Allow the pressure to release naturally, and once it has, gently whisk the dal to create a smooth texture. Set it aside for later use.
Step 2: Preparing the Roasted Eggplant
Next, it’s time to prepare the roasted baingan or vangi. In a mortar and pestle, coarsely pound the cumin seeds, then add the slit green chilies, garlic, and dry coconut, pounding until combined yet still coarse. Slice the brinjals lengthwise into quarters; to prevent oxidation and browning, immerse them in salted water until ready to cook. Drain the brinjals before adding them to the pan.
Step 3: Cooking the Spices and Eggplant
Heat a tablespoon of sunflower oil in a wok or heavy-bottomed pan over medium heat. Add the mustard seeds and allow them to crackle. Once they start to pop, toss in the curry leaves followed by the coarsely crushed garlic-chili-coconut-cumin mixture. Sauté for a few seconds, inhaling the wonderful aromas that develop. Introduce the drained brinjals along with the turmeric powder, and season with salt. Stir well to ensure all the ingredients are evenly coated.
Step 4: Final Assembly
Cover the pan and cook the brinjals until they are tender and beautifully roasted, which may take around 10-15 minutes. If needed, sprinkle a little water to expedite the cooking process. Once the brinjals are cooked, gently fold in the previously prepared dal and add the Maharashtrian Goda masala, stirring until thoroughly mixed. If you desire a thinner consistency, feel free to add a splash of water. Taste and adjust the seasoning, adding more salt or spices as necessary.
Step 5: Serving
Bring the Dal Vangi to a brisk boil, then remove from heat. Transfer the dish to a serving bowl and sprinkle with finely chopped coriander leaves for a fresh finish. Serve your delicious Dal Vangi hot, accompanied by steaming rice, a dollop of ghee, and crunchy papad, or pair it with bhakri for a wholesome and satisfying meal that is perfect for busy weeknight dinners.
Enjoy Your Meal!
Indulge in this delightful Maharashtrian dish that is both nourishing and full of flavor, and share the love of cooking with those around you!
