Authentic Dal Baingan Recipe – Easy Indian Lentil & Brinjal Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Dal Baingan Recipe – Easy Indian Lentil & Brinjal Curry

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? And when you pair it with the smoky, melt-in-your-mouth goodness of baingan (brinjal/eggplant), well, you’ve got a match made in culinary heaven! This Dal Baingan recipe is a family favorite – I first made it when I was trying to recreate my grandmother’s version, and after a few attempts, I think I finally got it just right. It’s a hearty, flavorful curry that’s surprisingly easy to make, perfect for a weeknight dinner or a festive gathering.

Why You’ll Love This Recipe

This Dal Baingan isn’t just delicious; it’s also wonderfully versatile. It’s packed with protein from the chana dal, and the brinjal adds a lovely texture. Plus, it’s a fantastic way to get your veggies in! It’s a relatively quick dish to prepare, clocking in around 60 minutes from start to finish, and it’s easily adaptable to your spice preference.

Ingredients

Here’s what you’ll need to create this flavorful Dal Baingan:

• 1 cup gram/chana dal
• 1 large brinjal (aubergine/eggplant), cubed (about 500g)
• 1 onion, finely chopped
• 1 sprig curry leaf sprig
• 1 cinnamon stick
• 1 bay leaf
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 2 dry red chillies
• 2 green chillies, slit
• ½ teaspoon ginger-garlic paste
• ½ teaspoon turmeric powder
• 2 teaspoons masala (I like using a North Indian Garam Masala blend)
• ½ teaspoon garam masala
• 1 medium tomato, pureed (about 150g)
• ½ cup water (120ml)
• 3 tablespoons light olive oil or vegetable oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Chana Dal: This split yellow lentil is the star of the show. It holds its shape beautifully and has a lovely nutty flavor. Make sure you rinse it really well before cooking to remove any dust.
• Brinjal Varieties: In India, there are so many different types of brinjal! I prefer using the long, slender varieties, but any kind will work. Just be sure to soak the cubes in salted water – this helps prevent them from turning bitter.
• Fresh Curry Leaves: Don’t even think about using dried curry leaves for this. Fresh curry leaves are essential for that authentic aroma and flavor. If you can’t find them, it’s just not the same! You can often find them at Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the gram dal thoroughly under cold water. Then, boil it in about 2 cups of water until it’s tender but still holds its shape. Set aside. While the dal is cooking, cube your brinjal and soak it in a bowl of salted water.
2. Heat the oil in a large, heavy-bottomed pan or pot over medium heat. Add the cinnamon stick, bay leaf, mustard seeds, and cumin seeds. Let them sizzle and crackle – this is where the magic begins!
3. Now, add the dry red chillies, green chillies, chopped onion, and curry leaves. Cook until the onions turn a beautiful golden brown. Patience is key here; don’t rush this step!
4. Stir in the ginger-garlic paste and cook for about a minute until fragrant. Then, add the turmeric powder and masala. Cook for another minute, stirring constantly, to release all those wonderful flavors.
5. Drain the brinjal and add it to the pan. Cook for about 5-7 minutes, stirring occasionally, until it’s slightly tender.
6. Pour in the tomato puree and simmer for 8-10 minutes, or until the brinjal is soft and the oil starts to separate from the masala. This is a sign that the flavors are melding together beautifully.
7. Add the cooked dal to the pan, along with salt and ½ cup of water. Simmer for another 10-12 minutes, stirring occasionally, until the gravy thickens to your liking.
8. Finally, sprinkle in the garam masala and garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t overcook the dal: You want it to hold its shape, not turn mushy.
• Salted water for brinjal: Seriously, don’t skip this step! It really does help reduce bitterness.
• Slow and steady wins the race: Cooking the onions and spices slowly allows the flavors to develop fully.

Variations

• My friend Priya adds a handful of spinach towards the end for an extra boost of nutrients. It’s delicious!
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the oil.
• My family loves a squeeze of lemon juice just before serving to brighten up the flavors.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your masala blend doesn’t contain any animal-derived ingredients.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the number of green chillies to 1 or omit them altogether.
• Medium: Use the recipe as written.
• Hot: Add an extra green chilli or a pinch of cayenne pepper.

Festival Adaptations

Dal Baingan is a wonderful addition to any festive spread! It’s often made during Navratri and Diwali, especially in North India.

Serving Suggestions

This Dal Baingan is incredibly versatile. It’s fantastic with:

• Roti (Indian flatbread)
• Puri (deep-fried bread)
• Basmati rice
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of dal is best for Dal Baingan?

Chana dal (split yellow lentils) is traditionally used and provides the best texture and flavor.

Can I use a different type of brinjal?

Yes, you can! Any variety will work, but I recommend long, slender varieties if possible.

How do I prevent the brinjal from turning bitter?

Soaking the cubed brinjal in salted water for about 15-20 minutes helps draw out the bitterness.

What is the best way to adjust the spice level?

Adjust the number of green chillies or add a pinch of cayenne pepper for extra heat.

Can this Dal Baingan be made in an Instant Pot?

Yes! You can pressure cook the dal and then sauté the spices and brinjal using the sauté function. There are many Instant Pot Dal Baingan recipes available online if you’d like more detailed instructions.