Yellow Dhal w/ Eggplant Masala
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
Ingredients
Dhal:
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)
2 large garlic cloves / 3-4 small
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
1 large red chilli - trimmed and thinly sliced
Tempering:
10 (yes 10!!) garlic cloves - thinly sliced
To serve:
Directions
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
13Enjoy!!
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