Dal Vanga (eggplant lentil curry)
A unique combination of fresh eggplants and lentils, tempered with flavorful spices makes this comforting Maharashtrian staple -Dal Vanga.
Servings Prep Time
4-5 10minutes
Cook Time
30minutes
Servings Prep Time
4-5 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Pressure cook toovar dal along with about 2 cups of water, few drops of oil and turmeric., till it becomes soft.
  2. Coarsely pound/crush together chillies, garlic, cumin seeds and the coconut piece.
  3. Heat oil in a pan.
  4. Add the mustard seeds and then the crushed chilly-garlic chutney-coconut.
  5. Add eggplant slices and stir. Sprinkle some salt and stir.
  6. Cook covered till the eggplants are soft. Add little water if required (You can use the water from the dal)
  7. Add the Dal,Amsul,Goda Masala,jaggery, ore salt if required and mix well.
  8. Adjust the consistency by adding some more water if required and let it boil gently for 2-3 minutes more.
  9. Garnish with fresh coriander leaves. Serve hot.
Recipe Notes

For people (specially kids) who do not like eggplants -mash the the slices once cooked, (before adding the dal), using a potato masher or the back of the spoon. Or alternatively pressure cook the slices along with the dal, mash and then temper with the spices.