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. So check out the step by step pictorial recipe to prepare it.
- 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
- salt to taste
- 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
Pressure cook the dal in 2 cups water for 4-5 whistles. Whisk and keep aside.
Heat oil in a pan and temper with cardamoms, cinnamon and cloves. After it stops crackling, add the onion and salute till light brown in colour.
Now add the ginger-garlic paste and fry for a minute. Then add all the dry spices (except salt). Sauté for a minute.
Add the chopped tomato and fry for a minute more. Add the chopped eggplants and fry till half done.
Add the boiled dal. salt to taste, tamarind water, mint leaves and green chilies. Bring it to a boil and simmer till the eggplants are well cooked.
Check the consistency. Add extra water if more gravy is desired. When done, switch off the flame and keep aside.
Heat ghee and temper with mustard seeds and red chilies. After it stops spluttering, add the curry leaves and switch off the flame.
Pour this tempering on the prepared Dalcha. Garnish with coriander leaves. Serve with jeera rice, Plain biryani or hot steamed rice.
Heat oil & temper with cardamoms, cinnamon & cloves. After it stops
crackling, add the onion & sauté till light brown in colour.
Add ginger-garlic paste & fry for a minute.
Add all dry spices (except salt). Sauté for a minute.
Add chopped tomato & fry for a minute more.
Add chopped eggplants & fry till half done.
Add boiled dal. salt to taste,
mint leaves & green chilies. Simmer till eggplants are well cooked.
Heat ghee & temper with mustard seeds & red chilies. Then add curry leaves
and switch off the flame.
Pour this tempering on the prepared Dalcha.
Garnish with coriander leaves. Serve with jeera rice, plain biryani or hot