Aloo Baingan Chana Dal ka Salan

Aloo Baingan Chana Dal ka Salan is a spicy medley of Potato, Brinjal and Bengal Gram. This is a perfect recipe when you are craving for comfort food. Wholesome, vegan, plant-based and gluten free aloo baingan chana dal ka salan pairs up deliciously with hot bowl of rice and dal, chaar or rasam.

Looking for simple potato based side-dishes? Then try these – Sem Ki Phalli Aloo Ka Salan, Aloo Gawar Methi ki Sabzi, Pudina Aloo, Aloo Shimla Mirchi Methi Ki Sabzi

What is Salan?

Salan is a rich and flavorful curry from Indian and Pakistani cuisine, often served as a side-dish with biryani, pulao, or naan. The term “salan” simply means “curry” in Urdu and Hindi. It commonly refers to a specific style of preparation featuring a luscious gravy with a balanced blend of spices.

Key Features of Salan:

1. Main Ingredient: Salan can be made with vegetables (like eggplant, okra, or tomatoes), meat (chicken or mutton), or even chilies (as in the famous Mirchi ka Salan).
2. Gravy Base: The signature base is made from roasted and ground peanuts, sesame seeds, and coconut. Tamarind pulp adds tanginess.
3. Spices: It includes a medley of whole and ground spices like cumin, coriander, and mustard seeds, along with aromatics like ginger, garlic, and onions.
4. Consistency: The gravy is thick, nutty, and mildly spiced, often simmered to allow the flavors to meld together.

Popular Types of Salan

• Mirchi ka Salan – This Hyderabadi delicacy is often served as a side-dish with biryani and bagara rice.
• Kaleji aur Gosht ka Salan – Must-try goat liver and mutton recipe.
• Kakdi Gosht ka Salan – Delicious combination of yellow cucumber and mutton.
• Machli ka Khatta Salan – Andhra style fish curry recipe with minimal spices and lots of flavor.

Aloo Baingan Chana Dal

In Telugu we call this Bangaladumpa Vankaya Senagapappu Kura. This is one comforting and commonly prepared side-dish in Andhra, Telangana and Rayalaseema regions. Bangaladumpa is Telugu word for Potato, Vanakaya means Brinjal and Senagapappu is Bengal gram.

Aloo Baingan Chana Dal ka Salan is a hearty and flavorful combination of potatoes, brinjals, and Bengal gram in a thick, spiced curry. This wholesome dish brings together the creaminess of potatoes, the tender texture of brinjal, and the nutty bite of chana dal, creating a comforting and satisfying meal.

Naturally vegan, gluten-free, and plant-based, this salan is packed with nutrition and bold flavors. It’s a versatile recipe that pairs wonderfully with steamed rice and dal, soft rotis, or even a tangy bowl of rasam. The dish strikes a balance between being indulgent and nutritious, making it perfect for family meals or cozy dinners.

Ingredients to make Aloo Baigan Chana Dal 

• Potatoes – Choose firm, smooth and sprouts free potatoes. Soak cut potato pieces in water for 30-45 minutes. This helps removing the starch but helps in leaching. 
• Brinjals – I prefer using green or purple long and slender brinjals. These are available through out the year in Andhra and Telangana regions. You can use small and round brinjals too.
• Chana Dal | Bengal Gram – This is best and cheap available source of plant-protein. Soaking chana dal for 30 minutes or more, will make it soft and helps in cooking faster. 
• Green Chilies – Used to bring heat in the recipe.
• Ginger-Garlic Paste – Brings taste in the recipe.
• Garam Masala – Gives nice aroma and flavour to the curry.
• Coconut Powder – You can either use dry coconut powder or fresh coconut milk or paste in this recipe. If not available, you can skip adding. Coconut powder is used to give base to the curry.
• Red Chili Powder – Brings color and heat in the recipe.
• Roasted Coriander Powder – This spice powder is used for bringing taste and flavor in the curry.
• Coriander Leaves – Used as garnish and also brings flavour in the recipe.

Variation in making Aloo Baingan Chana Dal

In Andhra, people mostly make Aloo Baingan Chana Dal ka Salan during pre-wedding functions. This flavorful dish is a staple at celebratory meals, loved for its rich taste and comforting appeal. There are many variations in making this recipe.

• Some add curry cut mutton pieces to this recipe.
• You can easily skip brinjal and make aloo chana dal ka salan.
• Sometimes I make brinjal and chana dal ka salan by skipping potatoes.
• Instead of brinjal, I add diced capsicum along with chana dal and potato.

Benefits of adding Chana Dal

Chana Dal | Spilt Chickpeas | Bengal Gram is a nutritive, diabetic friendly, high in fiber and good source of vegetarian protein. Chana dal brings meaty taste in a recipe when cooked in combo with vegetables, masalas and spices. Our today’s recipe Aloo Baingan Chanae ki dal is one perfect example of this. Do give this a try!