Warm, richly spiced, and built for a satisfying meal, Baingan Bharta, Sambhar, Roti And Papad (Roasted Mashed Eggplant, Pigeon Pea Curry, Indian Flat Bread And Lentil Chips) is a vegan, vegetarian Indian, Vegan main course made with Toor Daal soaked for an hour, garlic chopped, and medium onion in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Cuisine: Indian, Vegan

Ingredients

  • 1/2 cup Toor Daal soaked for an hour ((Pigeon Pea))
  • 2 cloves garlic chopped
  • 1/2 medium onion (chopped)
  • 2 medium tomato (chopped)
  • 1/4 cup carrot (chopped)
  • 1/2 cup green bell pepper (chopped)
  • 1/4 cup green beans or baby eggplant (chopped)
  • 1/2 teaspoon Sambhar powder ((you can buy it at any indian store or make your own recipe))
  • 1/2 teaspoon coriander powder
  • 4-5 curry leaves
  • 1/2 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/2 tsp Urad dal
  • 3 dry red chillies
  • 1/4 tsp Asafoetida powder ((hing))
  • salt to taste ((1/2 teaspoon))
  • 1/4 teaspoon sugar
  • 1 tablespoon organic canola oil
  • 1 teaspoon lemon juice or 1/4 teaspoon tamarind concentrate.

Method

  1. In a pressure cooker or a deep pan, heat oil, add the mustard seeds, urad dal,cumin seeds,dry red chillies,curry leaves and asafoetida powder. Mix well and cook for a minute.
  2. Add the chopped onion and garlic and cook for another minute.
  3. Add chopped tomatoes, carrots, beans or eggplant, sauté for 5-7 minutes until the veggies are half done.
  4. Add in the salt, sugar, soaked and drained toor dal, sambhar powder, coriander powder, tamarind concentrate and 1.5 cups water (350ml).
  5. Pressure cook for 1 whistle or more(depends on how mashed you want the lentils). If cooking in a pan, cover and cook on low heat for 20 + minutes.
  6. Serve hot as side curry, topped with chopped cilantro, with Roti(Indian bread) and a dry veggie dish(subzi)!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.