Dal Vangi Or Brinjal Dal Recipe

Cooking Directions

• STEP 1.Wash and soak the lentils for 30 minutes, then cook them in a pressure cooker until soft.
• STEP 2.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions and saut茅 until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Mix well and cook for a minute.
• STEP 4.Add chopped eggplant and cook until it becomes soft and tender.
• STEP 5.Add the cooked lentils to the pan and mix well. Add salt and water if needed, and simmer for a few minutes.
• STEP 6.Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the lentils helps in reducing the cooking time.
• Make sure to cook the lentils until they are soft and mushy for a creamy texture.
• You can adjust the spice level according to your taste by adding more or less chili powder.

Storage and Serving

• Leftover Dal Vangi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dal before serving and adjust the consistency by adding water if needed.
• Serve Dal Vangi with steamed rice or roti for a complete meal.