This Baingan (Eggplant or Brinjals) Dal Fry recipe is a combination of restaurant style Dal Fry or Dal Tadka and normal Baingan Dal Recipe.
In this Baingan Dal Fry Recipe or Brinjal Dal Fry Recipe, I used quite similar ingredients of traditional Dal Fry with some additional and not so secret ingredients which are mostly available in your kitchen.
Sometimes making small changes in regular ingredients can make difference in tastes of recipes. We just follow rules which our moms and aunts have taught us and honestly, those rules are best to follow for some good reasons. However, there is no harm in trying something different once in a while.
Though I am not a very big fan of Eggplants / Brijanls but I do use brinjal to give some good taste to the recipes I cook. My granny used to cook this recipe with the normal ingredients available at home, I thought let me try to make this normal Baingan Dal Recipe in a different way like a restaurant styled Dal Fry. So I came up with this version of Baingan Dal Fry. I used a few ingredients which my granny used to use for cooking this Baingan / Eggplant Dal recipe, and in additional to those I used some ingredients from restaurant style Dal Fry Recipe.
Like traditional punjabi styled restaurant Dal Fry or Dal Tadka, Baingan Dal Fry Recipe also tastes awesome and now I am in love with this recipe.
Do you also want to try this Baingan / Eggplant Dal Fry recipe? Then follow me, I will be your guide for this Baingan or Brinjal Dal Fry recipe. Visit FoodQuench’s Main Course Recipes page to view more such delicious recipes.
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Baingan Dal Fry Recipe | Brinjal or Eggplant Dal Fry Recipe
Ingredients For Baingan Dal Fry Recipe
Two Secret Ingredients
For Tempering (Tadka)
Cooking method for Baingan (Eggplant) Dal Fry Recipe
Wash toor dal 2 to 3 times. Transfer toor Dal to cooker and add 250 ml of water and pressure cook for 3 whistles.I didn’t add more water because I did not want very smooth dal. We will cook it more later to get aromatic blend of baingan or brinjal (Eggplant) and all other spices in Baingan Dal Fry recipe.
While dal is getting cooked, wash all veggies and chop brinjal, tomato, onion, chilli and grate ginger.I have chopped baingan quite big in size and tomato, onion to medium sized. You may chop into smaller sizes as well.
After 3 whistles, allow pressure cooker to cool down and take out the dal.
Add oil to kadhai, once oil is heated add mustard seeds and allow to crackle. Add turmeric powder, chilli, ginger and sauté for a minute.
Now add onion and cook for 2 to 3 minutes.
Now add baingan (Brinjal / Eggplant) and cook for 5 to 6 minutes.
After baingan is cooked, add tomatoes and mix well.After adding tomatoes, we are not waiting for tomatoes to turn soft because tomatoes will be nicely cooked when we add water to dal in next step.
Now add boiled dal, red chilli powder, Kashmiri red chilli powder, goda masala (or garam masala, if you don’t have goda masala), tamarind and salt.
Lastly add around 300 ml of water and simmer dal for 10 to 15 minutes on medium flame until it turns quite thick.
Once dal is nicely cooked turn off the flame and add chopped coriander.
Finally take out dal in a serving bowl.
Lastly heat oil in small kadhai for tempering (tadka), once oil is heated, add Kashmiri red chilies and curry leaves and roast curry leaves and chilies for a minute or two and those will become crisp.
Pour tadka on top of Baingan (Eggplant) Dal Fry for nice colour.