Name: Dal Vangi or Brinjal Dal recipe by Ritu Sharma at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup toor dal; 4 small brinjals; 2 garlic cloves; 1 green chilli, slit from the center; 1/2 teaspoon cumin seeds; 1/4 cup fresh coconut; 2 pieces of kokum or imli; Jaggery, grated as per taste; 1/4 teaspoon asafoetida; 1 teaspooon Maharashtrian Goda Masala; 10 curry leaves; 1/2 teaspoon mustard seeds; 1/4 teaspoon turmeric powder; Salt to taste; Oil for cooking; Small bunch of coriander leaves

ABOUT Dal Vangi or Brinjal Dal RECIPE

A delicious lentil curry made with small brinjals and flavoured with lots of curry leaves. Dal vangi or brinjal dal is an amazing and delicious dish which is liked by everyone. It is a famous dish of Maharashtrian cuisine and people of different region prepare it differently. Dal vangi or Brinjal dal is tasty as well as healthy and only a little amount of oil is used to prepare this. The combination of brinjals, toor dal, curry leaves and aromatic spices makes this dish delicious. Dal vangi can be served in your meal as a side dish with rice. Dal vangi or Brinjal dal recipe is very easy and quick to prepare. By the help of this recipe you can easily know how to make Dal vangi at your home. Initially, boil the toor dal by adding turmeric powder and salt to it and then keep it to cool. Now make some criss cross on your brinjals and in an another bowl mix the coconut, garlic cloves, jaggery and the special Maharashtrian goda masala. Stuff this mixture into the brinjals, now heat the oil in a pan and then add mustard seeds, cumin seeds curry leaves, green chilies and the stuffed brinjals to it. Cook the brinjals for about 15 minutes then add the dal, a splash of water and tamarind water. Now cook it for about 5 minutes and serve it hot.

Ingredients Serving: 4

1 cup toor dal
4 small brinjals
2 garlic cloves
1 green chilli, slit from the center
1/2 teaspoon cumin seeds
1/4 cup fresh coconut
2 pieces of kokum or imli
Jaggery, grated as per taste
1/4 teaspoon asafoetida
1 teaspooon Maharashtrian Goda Masala
10 curry leaves
1/2 teaspoon mustard seeds
1/4 teaspoon turmeric powder
Salt to taste
Oil for cooking
Small bunch of coriander leaves

Instructions

Start by pressure cooking your toor dal. Add the turmeric and salt to it. Cook till three whistles blow. Keep it aside to cool.
Now gently make criss cross on your brinjal. Push your knife in atlesat 3/4 of the way. In a bowl mix together the coconut, garlic cloves, jaggery and goda masala. Stuff it into the brinjal.
Heat a pan with oil. Splutter the mustard seeds, cumin seeds, asafetida, curry leaves and green chilli and add in the brinjals. Turn down the flame and cook for atleast 15 minutes or until the brinjals are slightly soft.
Add all the dal and a splash of water if needed. Add in the kokum or imli. Adjust for seasoning and cook for an additional 5 minutes.
Turn off the heat. Add chopped coriander leaves and serve it with rice.

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