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Parminder's Spied Aubergine Dal

A community recipe by

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.

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 root 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.
  • Additional Information

    good with plain basmati rice or naan breads.

    good with plain basmati rice or naan breads.

    Tell us what you think