Yellow Dhal w/ Eggplant Masala

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Servings:

100g red lentils100g split and skinned mung dhal100g split non-oily toor dhal (or if you can only find oily, wash through with water a few times)4 bay leaves1 tsp turmeric2 large garlic cloves / 3-4 small2 whole large dried chillies1 tsp salt2 large aubergines - cut into 4cm cubes1 large onion - cut into 2.5 cm pieces1 green pepper - deseeded and cut into 2.5cm pieces350ml veg oil4 tsp garam masala1 tsp chilli powder1 large red chilli - trimmed and thinly sliced1 tsp saltPinch sugar2 tbsp veg oil10 (yes 10!!) garlic cloves - thinly sliced8 fresh or dried curry leaves1/2 tsp black mustard seedsSqueeze lemon juiceSalt, to tasteFresh chopped coriander leavesLemon wedgesParathas 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

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