Ariso Recipes
Spicy Lentils With Roasted Eggplant (Vangi Dal)
Last update date: February 24, 2012
Step into the realm of Spicy Lentils With Roasted Eggplant (Vangi Dal). This dish is a sensory celebration of culinary finesse, featuring Split Pigeon Pea, Brinjal - all varieties (Solanum melongena). Beyond taste, it's a testament to the nourishing power of natural ingredients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.55 minutes.
Maharashtrian
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To begin making the spicy lentils with roasted eggplant (vangi dal) recipe, wash the arhar dal and cook it in a pressure cooker with 2-1/2 cups of water. add a pinch of turmeric, salt, and dried mango pieces. cook until you hear a couple of whistles and then simmer for 3 to 4 minutes on low heat. allow the pressure to release naturally.
2
In the meantime, prepare the roasted brinjal. coarsely pound the cumin seeds in a pestle and mortar. add the green chillies, garlic, and coconut, and pound them coarsely.
3
Cut the brinjals lengthwise into quarters and keep them in salted water to prevent oxidation.
4
Heat a tablespoon of oil in a wok or a heavy-bottomed pan over medium heat. add the mustard seeds and let them crackle. then add the curry leaves and the crushed garlic-chili-coconut-cumin mixture. stir until the aromas are released.
5
Add the turmeric powder and drained brinjal to the wok. sprinkle some salt and stir to combine. cover the pan and cook the brinjal until evenly roasted and cooked through. you can optionally add a little water to fasten the cooking process.
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