Add a little warmth to these cold nights by making this roasted aubergine and red lentil dhal. With its fragrant sauce, it makes a tasty and delicious vegan curry. It’s quick and easy to make and tastes even better the next day when the flavours have had a chance to develop.
ROASTED AUBERGINE AND RED LENTIL DHAL
Author: Fazila Olla-Logday
Ingredients
- 2 Medium Aubergines Cubed
- 2 Tbles Olive Oil
- ½ Tsp Chilli Powder
- Salt to Taste
- For the Dhal…
- 2 Tbles Oil
- 1 Onion Sliced
- 1 Tsp Cumin Seeds
- 1 Tsp Garlic Paste
- 1 Tsp Tumeric
- 1 Tsp Garam Masala
- ½ Tsp Chilli Flakes
- 1 Cup Dried Red Lentils (Rinsed)
- ½ Cup Crushed Tomatoes
- Approx 2 Cups of Water
- Fresh Coriander Chopped
Instructions
- Preheat oven to 200°C
- Mix the cubed aubergines, with olive oil, chilli and salt and place in a single layer on a large non-stick baking sheet.
- Place in the oven for 20 minutes or until lightly roasted.
- Meanwhile, place the onions, cumin seeds and oil in a saucepan and cook the onions over medium heat until soft and translucent.
- Add the garlic paste, turmeric, garam masala and chilli flakes and cook over a gentle heat for about 1minute, stirring occasionally. If the pan gets too dry add a splash of water.
- Add the crushed tomatoes and mix well, then add the lentils and simmer for a few minutes adding a bit of water at a time. You want a nice thick sauce, so start with ½ cup of water at a time.
- Lower the heat and cook for 30 minutes (with the lid on). Check on the dhal occasionally and add extra water if necessary.
- When the dhal is cooked, stir in the fresh coriander and roasted aubergine – saving a few pieces for garnish.
Serve with brown basmati rice and your favourite pickles.
Notes
Cook until the lentils are just soft to the touch otherwise your dhal will turn to mush!
