Dal Wanga is a Maharashtrian lentil-based curry preparation that utilizes small, green eggplants (primarily the Jalgaon variety). Split yellow dal is pressure-cooked along with water, oil and turmeric and kept aside. Chillies (red or green), garlic, cumin seeds and a piece of dry coconut are placed in a mortar and pounded into a paste with a pestle. This paste is then added to tempered mustard seeds on a frying pan with oil, followed by sliced eggplants and some salt. After the eggplants are cooked until soft, add the pressure-cooked dal along with dried kokum skin, goda masala (powdered mixture of numerous spices and condiments) and a little jaggery. Add water to get the desired consistency, cook for a few more minutes and finally, garnish with freshly chopped coriander leaves.
© Pravin Masalewale, 2020