Yellow Dhal w/ Eggplant Masala

AuthorElisa BookerDifficultyIntermediate

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

Yields1 Serving
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

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

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

Bring to the boil and skim off the foam

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

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

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

6

Drain off the extra oil and keep warm for serving

7

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

8

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

9

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

10

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

11

Sprinkle with the coriander and a wedge of lemon

12

Serve with chapatis or paratha

13

Enjoy!!

Ingredients

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

Directions

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

Bring to the boil and skim off the foam

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

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

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

6

Drain off the extra oil and keep warm for serving

7

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

8

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

9

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

10

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

11

Sprinkle with the coriander and a wedge of lemon

12

Serve with chapatis or paratha

13

Enjoy!!

Yellow Dhal w/ Eggplant Masala

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