There are many daal recipes in my family where a vegetable is paired with daal and flavors the daal with the unique taste. So though the basic daal recipe is the same, the star vegetable adds the unique flavor.
3/4 cup toor daal
1/4 tsp Turmeric Powder
1/4 tsp Asafoetida
1 medium Italian eggplant or 2 small Indian eggplants, chopped and soaked in water till ready to use
1 tsp Jaggery
1/2 tsp Tamarind pulp or 2 kokums, rinsed
salt to taste
2 tsp oil
1/2 tsp Mustard Seeds
1/4 tsp Asafoetida
1/2 tsp Turmeric Powder
1/8 tsp Fenugreek Seeds
2 sprigs Curry Leaves, torn
1 Tbsp Goda Masala
1 tbsp freshly scraped coconut
1 tbsp minced cilantro/coriander leaves.
1. Chop eggplant into small bite sized pieces. Soak in a bowl of water till ready to use.
2. Pressure cook toor daal adding turmeric powder, asafoetida with about double amount of water. Set aside.
3. Heat oil in a saucepan. Add mustard seeds, asafoetida, turmeric power and curry leaves. As they sizzle, add Goda Masala. Saute for 1 minute.
4. Add drained eggplants. Saute for 30 seconds. Add 1/2 cup water. Cover and let it cook till eggplant is semi-cooked.
5. Mash the daal lightly. Do not use an immersion blender.
6. Once eggplants are semi cooked, add chili powder, tamarind pulp or kokums, jaggery and salt.
7. Now, add daal. Stir well. Add 2 cups water. Bring to boil.
8. After daal starts boiling rapidly, switch gas to low. Let it simmer for 10 -12 minutes or till eggplants are cooked completely.
9. Garnish with coconut & cilantro.
10. Serve with plain rice.
1. Eggplants are not cooked fully in the tempering since they need to be simmered again after daal is added. They should still retain their shape and should not be a complete mush.
2. A good quality Goda Masala is mandatory for making successful DalVange.
3. If you don't have jaggery, you may use sugar. However, jaggery adds a rustic, robust flavor which goes very well with Goda Masala.
4. There is absolutely no substitute for goda masala.
5. Though Goda Masala and Kala Masala mean the same thing in my family, it's not the same all over Maharashtra. Goda Masala that I am using above does not have any onion and/or garlic. It is never used for any non-vegetarian cooking. Kala Masala also known as kande-lasun masala on the other hand, contains onion & garlic and can be used for non-vegetarian cooking.