Thursday, June 6, 2013

Chanay Ki Dal Aur Baingan چنے کی دال اور بینگن दाल और बैंगन

Chanay ki Dal Aur Baingan is a speciality of  Khala Hameeda (my mother's younger sister). She liked to cook it very much. It is very tasty vegetarian dish popular in Punjab.

Chanay Ki Dal Aur Baingan  چنے کی دال اور بینگن 

  • Egg plant (Baingan/Brinjal/Aubergine) chopped   3-4 medium size
  • Dal Channa (Chickpea Dal)  1 pao (250g)
  • Onion chopped  2
  • Tomatoes chopped  2
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Fresh Coriander leaves for Garnish
  • Green Chillies for Garnish
  • Salt to taste
  • Red Chillies  1-2 teaspoon
  • Haldi  1/2 easpoon
  • Coriander powder  1 + 1/2  teaspoon
  • Garam Masla powder  1 teaspoon
  • Wash then soak dal in water for  1 hour.
  • Boil the soaked dal in enough water, drain and keep aside. 
  • Now light brown onion in oil, add ginger garlic pastes, tomatoes and spices. 
  • Fry till oil separates out.
  • Add brinjal fry for 3 minutes them simmer till brinjals are cooked.
  • Now add boiled dal and continue to cook on low heat for 8-10 mintes.
  • Garnish with green chillies and fresh coriander leaves and simmer for 5 more minutes.
  • Delicious Chanay Ki Dal aur Baingan is ready.
  • Serve with boiled rice or roti and pickle.