Prep 30 mins
Cook 45 mins
I put together three of my favorite dishes to create an outstanding curry side.
- 1 medium eggplant
- 354.88 ml lentils
- 236.59 ml white basmati rice
- 29.58 ml olive oil
- 2.46 ml turmeric
- 2.46 ml salt
- 7.39 ml cumin seeds
- 473.18 ml water
- 44.37 ml olive oil
- 4.92 ml mustard seeds
- 59.14 ml chopped onion
- 4.92 ml minced garlic
- 4.92 ml salt
- 22.18 ml curry powder
- 118.29 ml Baby Spinach
- 59.14 ml tomato puree or 59.14 ml tomato soup
- 1.23 ml cayenne powder (optional)
- Preheat oven to 400’, stab the eggplant with a fork a couple of times and put in a small casserole dish, uncovered on the middle rack for 30 minutes. When done, run under some cool water and peel of skin, and scrape out all of the seeds. Place in a food processor. (do not process until all the ingredients are ready.)
- While the eggplant is roasting, brown the basmati rice in a skillet with 2T of olive oil, the turmeric, salt, and cumin seeds for 5 minutes. Then add the 2 cups water, bring to a boil, cover and simmer on low for 20 minutes.
- Start the lentils cooking in a pot with about 2” of water covering them. Bring them to a boil and then cover and simmer for 30 minutes or until the water is almost gone. After they are done cooking, put them along with 2T of lentil water in the food processor with the eggplant.
- In a small skillet, cook 3T olive oil, the mustard seeds, the chopped onions, and the garlic. (This dish is not spicy, but if you want it to be, just add the cayenne to this mixture.) After onions are tender and mustard seeds start sputtering, add the salt and the curry seasoning. Stir in a handful of washed baby spinach and wilt into the mixture. Add all of this to the food processor and process on low with the eggplant and the lentils. Add the cup of pureed tomatoes (I use some leftover homemade tomato soup that has pureed tomatoes, a little sugar, salt, and tomato paste in it)and process it all up and then enjoy.
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
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!
This makes a very tasty paste that is shockingly filling.