Baingan Ka Salan with Tomato Dhal and Coconut Chutney
A deliciously rich and intensely flavoured curry from the region known as baingan ka salan.
SERVES: 4
Hyderabad is the capital city of Telangana, a state in south-central India. This month we've got a deliciously rich and intensely flavoured curry from the region known as baingan ka salan (aubergine with peanuts). The depth of flavour comes from the toasting of various seeds, coconut and peanuts which is common practice in this part of India. The rich curry is served here with a refreshing kosambari salad, vibrant green coconut chutney, vegetable rice topped with podi powder and a soothing tomato dhal.
| Description | Hyderabad is the capital city of Telangana, a state in south-central India. This month we've got a deliciously rich and intensely flavoured curry from the region known as baingan ka salan (aubergine with peanuts). The depth of flavour comes from the toasting of various seeds, coconut and peanuts which is common practice in this part of India. The rich curry is served here with a refreshing kosambari salad, vibrant green coconut chutney, vegetable rice topped with podi powder and a soothing tomato dhal. |
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| Spices Included |
May contain traces of celery |
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Product Rating (4):
Love the Meat Free Magic boxes and this was one of our favourites! Usually enough for dinner and then some left over for lunch. Today's lunch was Baingan Ka Salan with Tomato Dhal, Coconut chutney and Kosambari - delicious!
Another unusual meal from the Spicery. Again the instructions were generally clear. However, for the salad I noted that they seemed to ask that dry uncooked lentils be fried with the spices and added to the salad. I didn't fancy taking the risk of any broken teeth for myself or my guests so I substituted a small tin of chickpeas. And I don't know what kind of basmatti rice we are supposed to use, but I found the rice sticking to the pan after about 5 minutes, so had to add small amounts of water at intervals until the rice was cooked after about 10 minutes. Or maybe we need to use a steamer?
Thank you for your feedback, sorry to hear you had a couple of issues with the recipe! It seems a little unusual but the lentils are dry toasted until crispy rather than hard which provides texture to the Kosambari and it is a traditional technique used in India. They are then mixed into the Kosambari salad and and are softened by the lemon juice, it sounds like it would have also been delicious with the chickpeas though! Standard Basmati or Long grain rice is perfectly fine to use in this recip
Not really our cuppa tea that one. The sides were good, but the main curry had a very muddled flavour.
Glad you enjoyed the sides, sorry to hear that you didn't love the main meal-if you would like any advice or information about tweaking the recipe we are more than happy to help!
Loved how creamy this was for a vegan dish - and went really well with the garlic mushroom balti
You're right, this looks fabulously creamy! Great job - a meat-free masterclass!
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This looks delicious, thank you for sharing!