MyMusingsSangSpeak-Pet Puja - Daal Wange (Daal Baingan/ Brinjal Daal)

Daal Wange (Daal Baingan/ Brinjal Daal)

Daal Wange is my maternal Grandma’s recipe and it has a special taste. My Grandma (Ajji) made this delectable recipe and I am reminded of her whenever I make it. The recipe is of brinjal cooked with daal. My grandmother used more of homemade garam masala in her recipes and this gave unique tatse to her preparations. Daal Wange tastes good with parathas as well as rice.

Ingredients

Arhar (Tur or Tuvar) Daal - 1½ cup

Brinjals- 2 nos medium sized

Onions - 2 nos medium sized

Cumin Powder - ½ teaspoon

Turmeric powder - ½ teaspoon

Aasafoetida - A pinch

Dried red chillies - 3 nos

Corinader seeds - ¼ teaspoon

Mustard seeds - ½ teaspoon

Garlic - 10- 12 cloves

Dry coconut - 1 inch piece

Curry leaves - 10-12 nos

Garam Masala - 1 teaspoon

Water - Approx 1½ litre or slightly more

Oil - 2 tablespoons

Salt - As per taste

Fresh coriander - 3-4 sprigs

Method

Wash the daal and cook in a pressure cooker along with 750 ml water, turmeric powder, cumin powder, asafetida and salt. Cook for about 15 minutes and remove from fire and set aside. Wash and slice brinjals lengthwise and keep in water so that it does turn brown. Peel and slice onions. Wash and chop coriander leaves. Pound the garlic and dry coconut together coarsely and set aside. Take a pan and heat oil in it. Add mustard seeds, coriander seeds, dried red chillies and curry leaves. Let all splutter, then add onions and stir fry for about 4-5 minutes. Add brinjal pieces and stir fry for another 2 minutes. Now add garam masala and about 2 cups water and allow the brinjals to cook. Cover with a lid if required. Once the brinjals soften, add the cooked daal, pounded garlic and dry coconut and cook for further 5 to 6 minutes. Remove from fire and add chopped coriander leaves. Serve hot and add pure ghee on top if you like. 

Note - Preparation time is approximately 45-50 minutes and this quantity should be enough for 4-5 persons.