South Indian Brinjal Dal - Vaingya Ambot

 



Vaingya Ambot is a tongue-tingling brinjal recipe made with tamarind and dal. This meal has a fantastic sour and spicy flavour thanks to the tamarind and coconut and red chilli paste.

The flavour and aroma are enhanced by a sprinkle of spice powders and a tempering of mustard seeds and asafetida. The onions in the Vaingya Ambot, sautéed with the tempering, give it a rich flavour and a lovely crunch. To keep it healthy, this sour and spicy vegetable dish is created with a very little coconut and oil.

Punit Proteins is one of the most trustworthy and distinguished Desi Toor Dal Wholesalers in Gujarat, India.

Serve it over rice, rotis, idlis, or dosas while it's still hot.

 

Preparation Time     :           10 mins

Cooking Time           :           27 mins

Total Time                  :           37 mins

Ingredients:

½ cup brinjal cubes

1 tbsp tamarind pulp

1 tbsp freshly grated coconut

4 whole dry Kashmiri red chillies

¾ cup soaked Toor dal

½ tsp turmeric powder

salt to taste

½ cup finely chopped onions

1 tbsp coriander powder

salt to taste

1 tsp oil

1 tsp mustard seeds

a pinch asafoetida

¼ cup thinly sliced onions

 

Method:

  1. In a large nonstick skillet over medium heat, dry roast the coconut and red chillies for 2 minutes, stirring constantly.

 

  1. Allow cooling somewhat before blending into a smooth powder in a blender. Set aside for now.

 

If you wish to order Sharbati wheat online, Punit Proteins is the right place for you to place your order in retail or wholesale quantities and get quality grains and pulses delivered to your doorstep.

 

  1. In a pressure cooker, combine the toor dal, turmeric powder, salt, and 1¼ cups of water, mix well, and pressure cook for 3 whistles.

  2. Before opening the lid, allow the steam to escape.

 

  1. Add the chopped onions, brinjal, and ¼ cup water, stir well, and simmer for 4 to 5 minutes over medium heat, stirring occasionally.

  2. Mix in the prepared coconut-red chilli mixture, tamarind pulp, coriander powder, ½ cup water, and a pinch of salt, then cook for 2 minutes over medium heat. Set aside for now.

 

Buy oily Toor Dal in Gujarat from Punit Proteins and stay assured of the best quality grains with higher nutritional value.

 

  1. In a small nonstick pan, heat the oil and add the mustard seeds for tempering.

 

  1. When the seeds begin to crackle, add the asafoetida and chopped onions and cook for 2 minutes over medium heat.

 

  1. Add this heated mixture to the dal, with ¼ cup of water, and stir well. Cook for a couple of minutes over medium heat, stirring periodically.

  2. Serve hot.

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