Baingan Ka Dalcha

Name: Baingan Ka Dalcha
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes; 1 long eggplant, chopped; 2-3 tbsp. oil; 2 green cardamoms; 4 cloves; 1 " cinnamon stick; 1 onion, chopped; 1 tbsp. ginger-garlic paste; 1 tsp. roasted coriander powder; 1 tsp. cumin powder; 1/2 tsp. turmeric powder; 1 tsp. garam masala powder; 1 tbsp. red chili powder; 1 tomato, chopped; to taste salt; 1 tsp. tamarind paste mixed with 1/2 cup water; 2-3 green chilies2; 2 tbsp. mint leaves, chopped; 1 tbsp. ghee; 1 tsp. mustard seeds; 1 dry red chilli; 1 sprig curry leaves; 1 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#flavour3 - This is a traditional Hyderabadi cuisine where eggplants are cooked along with tuvar dal (split pigeon pea lentil) called "Baingan Ka Dalcha." Baingan means Eggplant / Brinjal in the local lingo. It can also be cooked with Chana Dal (Bengal Gram Lentil).

There are many versions to this tangy eggplant - lentil gravy. However, I have cooked with Tuvar Dal. which is a perfect side dish to pulao, biryani, plain steamed rice or Jeera Rice. It is cooked in the same way as Mutton Dalcha and kaddu (Bottle Gourd) dalcha. the two other popular Hyderabadi dishes.

A tempering of mustard seeds, dry red chilly and curry leaves in ghee is poured over the cooked Dalcha and served, garnished with coriander leaves.

Bethica Das @kitchen_flavours

Sharjah (UAE)

A tempering of mustard seeds, dry red chilly and curry leaves in ghee is poured over the cooked Dalcha and served, garnished with coriander leaves.

Saved

Ingredients

20-25 minutes

2-3 servings

1/2 cuptuvar dal (pigeon pea lentil), soaked for 30 minutes
1long eggplant, chopped
2-3 tbsp.oil
2green cardamoms
4cloves
1" cinnamon stick
1onion, chopped
1 tbsp.ginger-garlic paste
1 tsp.roasted coriander powder
1 tsp.cumin powder
1/2 tsp.turmeric powder
1 tsp.garam masala powder
1 tbsp.red chili powder
1tomato, chopped
to tastesalt
1 tsp.tamarind paste mixed with 1/2 cup water
2-3green chilies2
2 tbsp.mint leaves, chopped
1 tbsp.ghee
1 tsp.mustard seeds
1dry red chilli
1 sprigcurry leaves
1 tbsp.coriander leaves, chopped

Saved

Steps

20-25 minutes

1

Pressure cook the dal in 2 cups water for 4-5 whistles. Whisk and keep aside.
2

Heat oil & temper with cardamoms, cinnamon & cloves. After it stops
crackling, add the onion and saute till light brown in colour.
3

Now add the ginger-garlic paste and fry for a minute.
4

Add all dry spices (except salt). Saute for a minute.
5

Add chopped tomato & fry for a minute more.
6

Add the chopped eggplants and fry till half done.
7

Add boiled dal. salt to taste,
8

Tamarind water,
9

Mint leaves & green chilies. Simmer till the eggplants are well cooked.
10

Heat ghee & temper with mustard seeds & red chilies. After it stops spluttering, add the curry leaves and switch off the flame.
11

Pour this tempering on the prepared Dalcha. Garnish with coriander leaves. Serve with jeera rice, plain biryani or hot
steamed rice.