Yellow Dhal w/ Eggplant Masala

Dhal:

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

Tempering:

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

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

Bring to the boil and skim off the foam

Simmer 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)

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

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

Drain off the extra oil and keep warm for serving

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

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

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

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

Sprinkle with the coriander and a wedge of lemon

Serve with chapatis or paratha

Enjoy!!

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Yellow Dhal w/ Eggplant Masala