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    You are in: Home / Recipes / Eggplant and Dhal Curry With Basmati Rice Recipe
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    Eggplant and Dhal Curry With Basmati Rice

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on September 23, 2008

      Wonderful recipe. I have a few dahl recipes that I already love but this one has such a different flavour and texture. I did alter it a little though. I only processed half the lentils and I used frozen spinach. I also used a teaspoon of sambel olek (a chili paste) and put a little tumeric in with the lentils. It was a very filling tasty dish. Thanks

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    • on October 09, 2006

      I misbehaved. I couldn't process the food. I combined the lentils, spinach mixture & the cubed roasted eggplant & served it as such. It was deeelicious. Everybody loved it. The kids want what little is left for breakfast. We were all full without feeling overstuffed which is what I had hoped for. This is very easy to make & extremely flavorful!

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    • on February 13, 2006

      This makes a very tasty paste that is shockingly filling.

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    Nutritional Facts for Eggplant and Dhal Curry With Basmati Rice

    Serving Size: 1 (284 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 423.2
     
    Calories from Fat 120
    28%
    Total Fat 13.3 g
    20%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 597.0 mg
    24%
    Total Carbohydrate 61.1 g
    20%
    Dietary Fiber 19.8 g
    79%
    Sugars 4.2 g
    17%
    Protein 16.5 g
    33%

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