Dal Diye Begun Pora / Charred Eggplant Mash with Lentils

I never knew that one can make a “begun pora” even with dal or lentils. I never had this particular eggplant dish ever in my life and only came across when I was reading “Amish o Niramish Ahar” by Prajnyasundar Devi. This book consists of numerous lost Bengali recipes as well as some recipes which were invented in the kitchen of the “Thakur Bari”. One of the first cookery books of India, this book has its own place in the history not only because the book gives an insight into the long lost recipes along with the traditional and authentic methods of some popular Bengali recipes of the present time, but the book also gives a small history about the staples of Bengali cuisine..like ghonto, khichuri, chorchori and many more. So if you are keen into knowing more of Bengali cooking and cuisine, this book is a must have.

This Begun Pora recipe has a crunch in it because the lentils are party mashed but not totally and has a beautiful flavour coming from the ghee and bay leaves. The original recipe does not call for onions and coriander leaves...but I totally loved them. And finally do not skip the lime juice...because you will certainly love the tang!!

Dal Diye Begun Pora / Charred Eggplant Mash with Lentils

Serves 4

Ingredients:

1 large eggplant

¼ cup of chana dal / cholar dal or motor dal / split peas

3-4 green chillies – chopped

1 tbsp ghee

A few coriander leaves – chopped

1 dry red chilli

½ of a small onion – finely chopped

1 bay leaf

Salt

Juice of a ½ lime

Method:

Dry roast the dry red chilli for half a minute on low flame and then make a coarse powder of it with the help of a mortar and pestle.

Make deep slits around the edges of the eggplant and pat it with some oil and salt. Push some of the salt and oil through the slits to the centre of the eggplant also.

Slowly char the eggplant on the stovetop turning the sides after every 2-3 minutes, until the outer skin of the eggplant is all charred and black and is literally falling off. Poke with a fork to check whether the inner part is also soft by the time. It will take around 15 minutes on medium flame to fully cook the eggplant. Once the inner portion is cooked, put the eggplant in a bowl and sprinkle some water. The idea of adding water is to avoid the eggplant turning bitter.

Meanwhile wash and rinse the chana dal / cholar dal and pressure cook with ¾ cup of water until 4 whistles.

Open the lid and mash the dal with a wire whisk and simmer until almost all the water evaporates. Then drain the rest of the water and collect the dal in a bowl.

Peel off the skin of the charred eggplant and add it to the dal.

Add the chopped onions, green chillies, pounded dry red chilli and salt. Mix them well.

Heat the ghee in a kadai and add the bay leaf.

Sauté for some seconds and then add the prepared eggplant mix.

Mix and stir for a minute and take them off the stovetop.

Mix in the chopped coriander leaves and the lime juice and serve hot with some steamed hot rice.