Yellow Dhal w/ Eggplant Masala

By Elisa Booker

December 22, 2017

Indian comfort food - delicious - definitely worth the effort! If you have leftovers, you can keep in the fridge and heat up for the following day. Taken from Jackie Kearney's Vegan Street Foof

  • Prep: 15 mins
  • Cook: 1 hr
  • Yields: 4 servings



100g red lentils

100g split and skinned mung dhal

100g split non-oily toor dhal (or if you can only find oily, wash through with water a few times)

4 bay leaves

1 tsp turmeric

2 large garlic cloves / 3-4 small

2 whole large dried chillies

1 tsp salt

Aubergine curry:

2 large aubergines - cut into 4cm cubes

1 large onion - cut into 2.5 cm pieces

1 green pepper - deseeded and cut into 2.5cm pieces

350ml veg oil

4 tsp garam masala

1 tsp chilli powder

1 large red chilli - trimmed and thinly sliced

1 tsp salt

Pinch sugar


2 tbsp veg oil

10 (yes 10!!) garlic cloves - thinly sliced

8 fresh or dried curry leaves

1/2 tsp black mustard seeds

Squeeze lemon juice

Salt, to taste

To serve:

Fresh chopped coriander leaves

Lemon wedges

Parathas or chapatis


1Clean the lentils and dhal and put them into a large pan with the bay leaves, turmeric, garlic, dried chillies, salt and 570ml cold water

2Bring to the boil and skim off the foam

3Simmer gently for an hour, adding more water if necessary (may need longer to simmer - the lentils should be broken down and resemble a medium-thick soup)

4Whilst lentils are cooking, put the aubergines, onion, pepper in a large pan over medium heat and add the oil, spices, salt and sugar

5Cover the pan for 30-40 mins, stirring frequently until aubergine is completely soft

6Drain off the extra oil and keep warm for serving

7To make the tempering heat up the oil and add the garlic and cook until it starts to brown (around 3 mins)

8Add the curry leaves and mustard seeds and cook until the seeds start to pop

9Pour the tempering over the dhal and add lemon juice and salt to taste

10To serve, pour the dhal into a bowl and place a spoonful of the aubergine curry into the centre

11Sprinkle with the coriander and a wedge of lemon

12Serve with chapatis or paratha



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