Parminder's Spied Aubergine Dal

A community recipe by Twinks

Not tested or verified by Nigella.com

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Introduction

I was taught to cook this by an Indian friend, its our interpretation of the classic dish made by her mum. A really simple and quick to prepare dal. The flavours benefit from being made a a day ahead if you have time.

Ingredients

Serves: 4

Metric Cups

8 tablespoons fresh coriander (freshly chopped)
3 tablespoons sunflower oil
2 onions (finely chopped)
4 cloves garlic (finely chopped)
1 teaspoon fresh ginger (grated)
1 tablespoon cumin seeds
1 tablespoon black mustard seeds
2 tablespoons curry powder (heat as desired)
175 grams yellow lentils (dried, split)
1 aubergine (cut into bite sized pieces)
8 cherry tomatoes (or half a can of chopped tomatoes)

8 tablespoons cilantro (freshly chopped)
3 tablespoons vegetable oil
2 onions (finely chopped)
4 cloves garlic (finely chopped)
1 teaspoon fresh gingerroot (grated)
1 tablespoon cumin seeds
1 tablespoon black mustard seeds
2 tablespoons curry powder (heat as desired)
6 ounces yellow lentils (dried, split)
1 eggplant (cut into bite sized pieces)
8 cherry tomatoes (or half a can of chopped tomatoes)

Method

Parminder's Spied Aubergine Dal is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the sunflower oil in a saucepan over a high heat. Add the onions and stir fry for 6-8 minutes until they start to become golden. Reduce the heat and stir in the garlic, ginger, cumin seeds, mustard seeds and curry powder. Stir fry for 2 minutes.

Then add the lentils and 600ml of water/stock. Bring to the boil, add the aubergine and cherry tomatoes and reduce the heat to low.

Cover and simmer gently for 30 mins, stir gently occasionally, until the dal is thick and lentils are tender

Stir in the coriander leaves just before serving.

Heat the vegetable oil in a saucepan over a high heat. Add the onions and stir fry for 6-8 minutes until they start to become golden. Reduce the heat and stir in the garlic, ginger, cumin seeds, mustard seeds and curry powder. Stir fry for 2 minutes.

Then add the lentils and 600ml of water/stock. Bring to the boil, add the eggplant and cherry tomatoes and reduce the heat to low.

Cover and simmer gently for 30 mins, stir gently occasionally, until the dal is thick and lentils are tender

Stir in the coriander leaves just before serving.