🇮🇳 Indian Vegetarian

Kashmiri Moong Dal Wangun

Name: Kashmiri Moong Dal Wangun
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 3 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 medium (300 g), cubed Eggplant; 1 tsp Fennel; 1 cup, rinsed Yellow Moong Dal

🇮🇳 Indian

Moong dal with fried eggplant and fennel, the Kashmiri dal-wangun pairing. Comfort at a simmer — soft, turmeric-gold and ghee-slicked. Perfect with jeera rice and papad on the side.

Prep 15 min Cook 23 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Green Chili1-2, slit
Cumin Seeds1 tsp
Ghee3 tbsp
Turmeric Powder1/2 tsp
Eggplant2 medium (300 g), cubed
Fennel1 tsp
Yellow Moong Dal1 cup, rinsed

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Cook the yellow moong dal in a generous amount of water with turmeric and salt, skimming the foam, until each grain surrenders.
2
Beat the dal with a wire whisk until silky, adding hot water to a pouring consistency.
3
For the tadka, bloom cumin in ghee with dried red chilies until they swell and darken.
4
Add the eggplant to the pan and cook till jammy, then tip everything into the dal and simmer ten minutes so the flavours marry.
5
Taste for salt and sourness; a squeeze of lemon at the end makes the dal taste of itself, only louder.

Chef's tip

If the masala sticks, add water a tablespoon at a time rather than drowning the dish.

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Watch how it's made

Video: Wangan Hatche te Moong Daal ( Dried Brinjal with moong daal ) || Green Gram with dried Brinjal · on YouTube