• 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)
• 4bay leaves
• 1tspturmeric
• 2large garlic cloves / 3-4 small
• 2whole large dried chillies
• 1tspsalt
• 2large aubergines - cut into 4cm cubes
• 1large onion - cut into 2.5 cm pieces
• 1green pepper - deseeded and cut into 2.5cm pieces
• 350ml veg oil
• 4tspgaram masala
• 1tspchilli powder
• 1large red chilli - trimmed and thinly sliced
• 1tspsalt
• Pinch sugar
• 2tbspveg oil
• 10(yes 10!!) garlic cloves - thinly sliced
• 8fresh or dried curry leaves
• 1/2 tsp black mustard seeds
• Squeeze lemon juice
• Salt, to taste
• Fresh chopped coriander leaves
• Lemon wedges
• Parathas or chapatis

Instructions

1. 1

   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

2. 2

   Bring to the boil and skim off the foam

3. 3

   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)

4. 4

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

5. 5

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

6. 6

   Drain off the extra oil and keep warm for serving

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

    Sprinkle with the coriander and a wedge of lemon

12. 12

    Serve with chapatis or paratha