Vangi Bhaat
This Vangi Bhaat recipe brings together tender eggplant and aromatic spices with rice for a simple, flavorful meal. It's a comforting one-pot dish you can enjoy any day.
Ingredients
- 2 cups Basmati rice
- 2.5 cups water (for rice)
- 2 tablespoons Toor dal
- 2 medium eggplants (about 300 grams), cut into 1-inch cubes
- 0.5 cup chopped onion
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- 0.25 cup unsalted peanuts
- 1 tablespoon white sesame seeds
- 2 tablespoons grated dry coconut (copra)
- 4 dried red chilies (stems removed)
- 1 teaspoon cumin seeds
- 0.5 teaspoon black mustard seeds
- 0.25 teaspoon asafoetida
- 10-12 curry leaves
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1.5 teaspoons Vangi Bhaat masala powder
- 0.5 teaspoon sugar (optional, for balance)
- 1 teaspoon salt, or to taste
- 4 tablespoons oil or ghee
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Wash 2 cups Basmati rice thoroughly under running water until the water runs clear. Soak the washed rice in 3 cups of fresh water for 20 minutes. After soaking, drain the rice completely and set it aside.
- Soak 2 tablespoons Toor dal in 0.5 cup of hot water for 15 minutes. Drain the dal and set it aside.
- Heat a small pan over medium heat. Add 0.25 cup unsalted peanuts and roast them until they turn golden brown and fragrant, about 3-4 minutes. Remove them from the pan. Then, add 1 tablespoon white sesame seeds and roast for 1-2 minutes until they pop. Add 2 tablespoons grated dry coconut and roast until light golden, about 1-2 minutes. Transfer the roasted peanuts, sesame seeds, and coconut to a small grinder.
- Add 4 dried red chilies, 1 teaspoon cumin seeds, and 1.5 teaspoons Vangi Bhaat masala powder to the grinder with the roasted ingredients. Grind everything into a coarse powder. This is your fresh Vangi Bhaat spice blend.
- Heat 4 tablespoons oil or ghee in a large pot or pressure cooker over medium heat. Add 0.5 teaspoon black mustard seeds and let them splutter. Then add 0.25 teaspoon asafoetida and 10-12 curry leaves, cooking for a few seconds until fragrant.
- Add 0.5 cup chopped onion to the pot and cook, stirring occasionally, until it turns translucent and soft, about 5-7 minutes. Add 1 tablespoon finely chopped ginger and 1 tablespoon finely chopped garlic, and cook for another 1-2 minutes until their raw smell disappears.
- Add 2 medium eggplants, cut into 1-inch cubes, to the pot. Stir well to coat the eggplant with the spices and oil. Cook for 3-4 minutes, stirring gently, until the eggplant starts to soften slightly.
- Stir in the freshly ground Vangi Bhaat spice blend, 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon salt. Mix everything well and cook for 1 minute, allowing the spices to toast.
- Add the drained Toor dal and the drained Basmati rice to the pot. Gently mix everything together without breaking the rice grains.
- Pour in 2.5 cups water. If using, add 0.5 teaspoon sugar. Stir gently, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 15-18 minutes, or until all the water is absorbed and the rice is cooked. If using a pressure cooker, cook for 1 whistle (approximately 6-8 minutes on Instant Pot, set to high pressure with natural release).
- Once the rice is cooked, turn off the heat and let the Vangi Bhaat rest, covered, for 5-10 minutes. This allows the flavors to meld and the rice to become fluffy.
- Gently fluff the Vangi Bhaat with a fork. Transfer to serving plates and garnish generously with 2 tablespoons fresh cilantro. Serve hot.