Indian Dhal With Tomato and Aubergine

Name: Indian Dhal With Tomato and Aubergine
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 3-4 serving(s)
Ingredients: 1 cup red lentil; 2 cups water; 1/2 teaspoon turmeric powder; 1 large aubergine, diced into 1/2 inch pieces; 3 green chilies, chopped; 1 large tomatoes, chopped; 1 garlic clove, chopped; 3 tablespoons oil; 1/4 teaspoon black mustard seeds; 1/4 teaspoon cumin seed; 3 dried red chilies, chopped; 1/4 teaspoon chili powder; juice of one lemon; salt

(1)

Recipe by Brian Holley

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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READY IN: 35mins

SERVES: 3-4

UNITS: US

INGREDIENTS

Nutrition

1

cup red lentil
2

cups water
¹⁄₂

teaspoon turmeric powder
1

large aubergine, diced into 1/2 inch pieces
3

green chilies, chopped
1

large tomatoes, chopped
1

garlic clove, chopped
3

tablespoons oil
¹⁄₄

teaspoon black mustard seeds
¹⁄₄

teaspoon cumin seed
3

dried red chilies, chopped
¹⁄₄

teaspoon chili powder
juice of one lemon
salt

DIRECTIONS

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

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