Wednesday, May 29, 2013

Daal Vangi

Time 20 min
Egg plant 4-5 medium size
Pigeon peas /Tur daal 1/2 cup
Finely chopped onion 1 big size
Red chili powder / Kolhapuri masala 1.5 tsp
Dry coconut powder 1 tsp
Turmeric powder 1/4 tsp
Cumin seeds 1/2 tsp
Amchur powder 2-3 pinch
Water 2 tbsp
Oil 3 tsp
Salt to taste

Soak tur daal for 2-3 hrs. 
Clean egg plants. Make 1 cut at center so that egg plant get divided into 2 parts. U can make  four separate parts or just two parts. Keep egg plants in water. Keep it aside.
Heat oil in pan, add cumin seeds after it crackles add onion  saute till onion turns golden brown. Then add red chili powder/kolhapuri masala, coconut powder, turmeric powder, fry for 3-4 min. Then add egg plants. Then add 2 tbsp water, amchur powder and salt. Mix well. Cook covering lid till egg plant and tur daal turns tender. Or you can pressure cook for just one whistle and release pressure immediately otherwise it will get overcooked. Serve with bhakari or chapati.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...