Dal Vangi Recipe - Spicy Lentils with Roasted Eggplant
A high protein Maharashtrian Recipes recipe with arhar dal (split toor dal), brinjal (baingan / eggplant) - de-stemmed, green chillies - slit. Ready in 55 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Instructions
27 steps- 1
To begin making the Dal Vangi Recipe, we will first cook the dal
- 2
In a pressure cooker, place the washed toor dal, along with 2-1/2 cups of water, kokum, a pinch of turmeric and salt
arhar dal (split toor dal)(1 cup)kokum (malabar tamarind)(2)turmeric powder (haldi)(1/4 teaspoon)salt - to taste - 3
Cook until you hear a couple of whistles
- 4
After a couple of whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat
- 5
Allow the pressure to release naturally
- 6
Once pressure has released, whisk the dal a bit and keep it aside
- 7
Follow How to Cook Lentils (Dals/Pulses) in a Pressure Cooker
- 8
The next step, we will prepare the roasted baingan or vangi for the Dal Vangi recipe
- 9
Coarsely pound the cumin seeds in a pestle and mortar, add the green chili, garlic and coconut and pound them coarsely
green chillies - slit(3)cloves garlic(3)cumin seeds (jeera)(1/2 teaspoon)tablespoons dry coconut (kopra) - cut into small(2 pieces)mustard seeds(1/2 teaspoon) - 10
Cut the brinjals , lengthwise into quarters
brinjal (baingan / eggplant) - de-stemmed(4)tablespoons dry coconut (kopra) - cut into small(2 pieces) - 11
The brinjal, once cut oxidises and turn black very quickly
brinjal (baingan / eggplant) - de-stemmed(4) - 12
To avoid this, keep the cut brinjals in salted water until ready to use
brinjal (baingan / eggplant) - de-stemmed(4)salt - to taste - 13
Drain and use when required
- 14
Heat a tablespoon of oil in a wok or a heavy bottomed pan over medium heat
- 15
Add the mustard seeds and allow it to crackle
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 16
Once they crackle, add the curry leaves, along with the crush garlic-chili-coconut-cumin mixture
cloves garlic(3)cumin seeds (jeera)(1/2 teaspoon)tablespoons dry coconut (kopra) - cut into small(2 pieces)curry leaves(7)sprig coriander (dhania) leaves - finely chopped(2) - 17
Stir for a few seconds until you can smell the aromas coming through
- 18
Add the turmeric powder and drained brinjal to the wok
brinjal (baingan / eggplant) - de-stemmed(4)turmeric powder (haldi)(1/4 teaspoon) - 19
Sprinkle some salt and stir to combine all the ingredients
salt - to taste - 20
Cover the pan and cook the brinjal until they are evenly roasted and cooked through
brinjal (baingan / eggplant) - de-stemmed(4) - 21
You can optionally sprinkle a little water and to fasten the cooking process
sunflower oil - for cooking - 22
Once the brinjal is cooked through, add the cooked dal, the goda masala and stir well to combine
brinjal (baingan / eggplant) - de-stemmed(4)maharashtrian goda masala(1 teaspoon) - 23
Add a little water to adjust the consistency of the dal
- 24
Check the salt and spice and adjust to suit your taste
salt - to taste - 25
Give the Dal Vangi a brisk boil, turn off the heat and transfer to a serving bowl
- 26
Stir in the chopped coriander leaves and serve hot
curry leaves(7)sprig coriander (dhania) leaves - finely chopped(2) - 27
Serve the Dal Vangi Recipe along with hot Steamed Rice , a dollop of ghee and some papad on the side or pair it with Bhakri to make a wholesome meal for the busy weeknight dinners
Rate this recipe
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Dal Vangi Recipe - Spicy Lentils with Roasted Eggplant
A high protein Maharashtrian Recipes recipe with arhar dal (split toor dal), brinjal (baingan / eggplant) - de-stemmed, green chillies - slit. Ready in 55 min, serves 4.
Curated bySachin Deshmukh🇮🇳
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Directions
27 steps- 1
To begin making the Dal Vangi Recipe, we will first cook the dal
- 2
In a pressure cooker, place the washed toor dal, along with 2-1/2 cups of water, kokum, a pinch of turmeric and salt
arhar dal (split toor dal)(1 cup)kokum (malabar tamarind)(2)turmeric powder (haldi)(1/4 teaspoon)salt - to taste - 3
Cook until you hear a couple of whistles
- 4
After a couple of whistles turn the heat to low and simmer for 3 to 4 minutes and turn off the heat
- 5
Allow the pressure to release naturally
- 6
Once pressure has released, whisk the dal a bit and keep it aside
- 7
Follow How to Cook Lentils (Dals/Pulses) in a Pressure Cooker
- 8
The next step, we will prepare the roasted baingan or vangi for the Dal Vangi recipe
- 9
Coarsely pound the cumin seeds in a pestle and mortar, add the green chili, garlic and coconut and pound them coarsely
green chillies - slit(3)cloves garlic(3)cumin seeds (jeera)(1/2 teaspoon)tablespoons dry coconut (kopra) - cut into small(2 pieces)mustard seeds(1/2 teaspoon) - 10
Cut the brinjals , lengthwise into quarters
brinjal (baingan / eggplant) - de-stemmed(4)tablespoons dry coconut (kopra) - cut into small(2 pieces) - 11
The brinjal, once cut oxidises and turn black very quickly
brinjal (baingan / eggplant) - de-stemmed(4) - 12
To avoid this, keep the cut brinjals in salted water until ready to use
brinjal (baingan / eggplant) - de-stemmed(4)salt - to taste - 13
Drain and use when required
- 14
Heat a tablespoon of oil in a wok or a heavy bottomed pan over medium heat
- 15
Add the mustard seeds and allow it to crackle
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 16
Once they crackle, add the curry leaves, along with the crush garlic-chili-coconut-cumin mixture
cloves garlic(3)cumin seeds (jeera)(1/2 teaspoon)tablespoons dry coconut (kopra) - cut into small(2 pieces)curry leaves(7)sprig coriander (dhania) leaves - finely chopped(2) - 17
Stir for a few seconds until you can smell the aromas coming through
- 18
Add the turmeric powder and drained brinjal to the wok
brinjal (baingan / eggplant) - de-stemmed(4)turmeric powder (haldi)(1/4 teaspoon) - 19
Sprinkle some salt and stir to combine all the ingredients
salt - to taste - 20
Cover the pan and cook the brinjal until they are evenly roasted and cooked through
brinjal (baingan / eggplant) - de-stemmed(4) - 21
You can optionally sprinkle a little water and to fasten the cooking process
sunflower oil - for cooking - 22
Once the brinjal is cooked through, add the cooked dal, the goda masala and stir well to combine
brinjal (baingan / eggplant) - de-stemmed(4)maharashtrian goda masala(1 teaspoon) - 23
Add a little water to adjust the consistency of the dal
- 24
Check the salt and spice and adjust to suit your taste
salt - to taste - 25
Give the Dal Vangi a brisk boil, turn off the heat and transfer to a serving bowl
- 26
Stir in the chopped coriander leaves and serve hot
curry leaves(7)sprig coriander (dhania) leaves - finely chopped(2) - 27
Serve the Dal Vangi Recipe along with hot Steamed Rice , a dollop of ghee and some papad on the side or pair it with Bhakri to make a wholesome meal for the busy weeknight dinners
Rate this recipe
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