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Grey bowl with vankaya senagapappu iguru.

Vankaya Senagapappu Iguru

Vankaya senagapappu iguru is a hearty and delicious Andhra style side dish. Easy to make recipe that is great to serve with rice or roti.
Author: Pavani
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: andhra
Servings: 4 servings

Ingredients

  • ½ cup Chana Dal*, rinsed and drained
  • 1 cup Water
  • 2 tablespoons Oil
  • 1 teaspoon Chana dal
  • 1 teaspoon Urad dal
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Cumin seeds
  • 2 Dry red chilies
  • 1 Medium Onion, chopped
  • 4~6 Curry leaves
  • 2 Green chilies, finely chopped
  • 1" Ginger, finely grated
  • 2 Garlic cloves, crushed
  • 10~12 Baby Eggplant, chopped
  • ½ tsp Turmeric
  • To taste Salt
  • 2 tablespoons Cilantro, finely chopped

Instructions

  • Combine chana dal and water in a pressure cooker and cook for 2~3 whistles or until just tender. Make sure dal is not mushy. Drain the excess water* and set aside.
  • Heat oil in a medium size sauté pan on medium heat. Add chana, urad dal, mustard & cumin seeds and red chilies.
  • Once the seeds splutter and dal turns golden, add the onions, curry leaves, green chilies, ginger and garlic. Cook till the onions are lightly browned around the edges, about 4~5 minutes.
  • Add chopped eggplant along with turmeric and salt. Mix well, cover and cook until eggplant is tender, about 10~12 minutes. Stir in the drained chana dal and gently mix to combine. Cook for 2~3 more minutes and turn off the heat. Stir in chopped cilantro and serve hot with rice or roti.

Video

Notes

  • If you have the time, then soak senaga pappu for 2~3 hours and then use in the curry. But you will have to make sure the dal is completely tender.
  • If you are pressure cooking or boiling dal, then make sure to save the cooking liquid. It is very nutritious, so use it to make roti or rasam.
  • You can make this senaga pappu iguru with other vegetables also. Sub vankaya with cabbage, gongura, palakura, thotakura, beerakaya, potlakaya to make this iguru.
  • This South Indian curry is best served hot. But you can store the leftovers in an airtight container for up to 3 days in the fridge.

Nutrition

Calories: 227kcal | Carbohydrates: 34g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 85mg | Potassium: 590mg | Fiber: 14g | Sugar: 11g | Vitamin A: 174IU | Vitamin C: 31mg | Calcium: 83mg | Iron: 2mg
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