Dal Vangi Or Brinjal Dal Recipe

Recipe By Slurrp

Dal Vangi, also known as Brinjal Dal, is a delicious and nutritious Indian dish made with lentils and eggplant. The lentils are cooked until soft and then combined with saut茅ed eggplant, creating a flavorful and hearty dish. The combination of lentils and eggplant provides a good balance of protein and fiber, making it a healthy choice. This dish is typically served with rice or roti and can be enjoyed as a main course or as a side dish.

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Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
Dal Vangi Or Brinjal Dal
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Ingredients for Dal Vangi Or Brinjal Dal Recipe

  • 1/4 cup Lentils
  • 1/4 Medium Sized Eggplant, Chopped
  • 1/4 Onion, Finely Chopped
  • 1/2 teaspoon Ginger Garlic Paste
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • as needed A Few Curry Leaves
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • as needed Chopped Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
210
calories per serving
5 g Fat11 g Protein29 g Carbs6 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    11g
  • Carbs
    29g
  • Fiber
    6g

MacroNutrients

  • Carbs
    29g
  • Protein
    11g
  • Fiber
    6g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    52mg
  • Iron
    3mg
  • Vitamin A
    80mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    58mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    71mg
  • Manganese
    2mg
  • Phosphorus
    175mg
  • Selenium
    7mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp