Dal Vanga (Eggplant lentil curry)

Dal Vanga (brinjal/baingan/eggplant) is one of my favourite recipes featuring Dal and the JFI ingredient of the month Eggplant (Vanga).

It is very simple and easy to make and needs very few ingredients.

You must have already guessed that I am rushing this Dal Vanga recipe to Sangeeta of Ghar Ka Khana, for JFI- Eggplant                                

Here’s my mother’s recipe for Dal Vanga:

_________________________________________________________                                                             Dal Vanga recipe

servings ~4-5                                                                                                 _____________________________________________________ 

1 Vati (katori ~ ¾ cup,see photo) Toovar dal/split yellow lentils

2-3 medium sized Vangi/brinjals/eggplants (I have used the small white-purple brinjals), washed, de-stemmed and sliced 

3-4 Green chillies/red chillies

2-3 garlic pods

½ tsp cumene seeds

1” piece dried coconut

 ½ tsp mustard seeds

¼ tsp turmeric powder

2-3 tsp oil

Salt as per taste. 

Pressure cook the Toovar dal and the Vangi/brinjal slices along with some water, till the dal is nicely cooked. I usually add a few drops of oil and a pinch of turmeric to the Dal.

Lightly Mash the Vangi/Dal mixture, keeping small chunks of Vangi in it. 

Lightly pound/crush together Chillies, garlic, cumene seeds and the coconut piece. 

Heat oil in a pan.

Add the mustard seeds and then the chilly-garlic chutney-coconut.

Add turmeric and then add the Dal-Vangi mixture.

Mix nicely and adjust the water according to the required consistency.

Add salt and cook for few minutes more till it boils nicely.

Serve hot with rice.