VegetarianLunchMaharashtra
Dal Vangi
Dal Vangi is a vegetarian lunch from Maharashtra. It is made with eggplant, toor dal, tamarind, jaggery and god masala. This recipe serves 4 and takes about 1 hr. One serving has about 180 kcal, 8 g protein, 25 g carbs and 6 g fat.
Did you know? A Maharashtrian sweet-sour dal. Goda masala (sweet spice blend) is unique to Maharashtra—includes coconut and sesame!
Updated · nutrition is an estimate per serving
- Diet
- Vegetarian
- Course
- Lunch
- Cuisine
- Maharashtra
- Calories
- 180 kcal
- Protein
- 8 g
- Style
- Healthy
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Level
- Easy
Ingredients (serves 4)
- 150 g toor dal
- ¼ tsp turmeric
- 4 eggplant
- 1 onion
- 1 tomato
- 1 tbsp tamarind
- 2 tbsp goda masala
- 1 tsp jaggery
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 pinch asafoetida
- 8 curry leaves
- 4 garlic
- 2 tbsp coriander leaves (optional)
- ½ tsp salt
- 700 ml water
Contains: gluten and mustard. Most hing sold in India has wheat flour; use a gluten-free hing if needed.
