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Baingan Ka Dalcha
Baingan Ka Dalcha

Before you jump to Baingan Ka Dalcha recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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To sum up, it is not difficult to begin making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to baingan ka dalcha recipe. To cook baingan ka dalcha you need 23 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to prepare Baingan Ka Dalcha:
  1. Use 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
  2. Use 1 long eggplant, chopped
  3. You need 2-3 tbsp. oil
  4. Take 2 green cardamoms
  5. Take 4 cloves
  6. Take 1 " cinnamon stick
  7. Provide 1 onion, chopped
  8. You need 1 tbsp. ginger-garlic paste
  9. Use 1 tsp. roasted coriander powder
  10. You need 1 tsp. cumin powder
  11. Use 1/2 tsp. turmeric powder
  12. Use 1 tsp. garam masala powder
  13. Use 1 tbsp. red chili powder
  14. Use 1 tomato, chopped
  15. Use to taste salt
  16. Get 1 tsp. tamarind paste mixed with 1/2 cup water
  17. Use 2-3 green chilies2
  18. Prepare 2 tbsp. mint leaves, chopped
  19. Take 1 tbsp. ghee
  20. Provide 1 tsp. mustard seeds
  21. Prepare 1 dry red chilli
  22. You need 1 sprig curry leaves
  23. Take 1 tbsp. coriander leaves, chopped
Steps to make Baingan Ka Dalcha:
  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.

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