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    You are in: Home / Recipes / Indian Dhal With Tomato and Aubergine Recipe
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    Indian Dhal With Tomato and Aubergine

    Indian Dhal With Tomato and Aubergine. Photo by Brian Holley

    1/1 Photo of Indian Dhal With Tomato and Aubergine

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Brian Holley's Note:

    A wonderful side dish to go with your curry. Dhal (lentils) are an important food in India and are eaten at most meals. This recipe adds a new dimension to Dhal with the added tomato and Eggplant. One of my Indian friends sent me the recipe and I'm very pleased that he did. The preparation and cooking is so simple anyone can cook this.

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    Units: US | Metric


    1. 1
      Boil the lentils with the turmeric in the water till soft. Remove from the Heat and set aside.
    2. 2
      Heat the oil in a small pan and fry the seeds till they splutter.
    3. 3
      Add the green chillies, eggplant, chilli powder and salt.
    4. 4
      Fry for 30 seconds and add the tomato.
    5. 5
      Cook till the tomato and aubergine is soft, add the lemon juice
    6. 6
      Add the lentil mixture to the spiced vegetables, reduce the heat and cook over low heat for 5 minutes.
    7. 7
      Serve as a side to a good curry and enjoy.

    Ratings & Reviews:

    • on November 14, 2011


      I'm not the biggest fan of lentils but this one won me round! And my gran loved it, so definitely five stars from me!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Indian Dhal With Tomato and Aubergine

    Serving Size: 1 (428 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 436.8
    Calories from Fat 143
    Total Fat 15.9 g
    Saturated Fat 2.1 g
    Cholesterol 0.0 mg
    Sodium 27.4 mg
    Total Carbohydrate 59.6 g
    Dietary Fiber 15.4 g
    Sugars 10.6 g
    Protein 20.2 g

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