Eggplant Dahl
Eggplant Dahl
1 tablespoon of olive oil
1 onion, finely diced
2 tablespoons mustard seeds
1 teaspoon of each – ground cumin, garam masala, turmeric
2 cloves of garlic, crushed
2 cm piece of fresh ginger grated (2 teaspoons minced)
1 x tin crushed tomatoes, lentils, coconut milk
1 x fresh tomato diced
1 medium eggplant and tomato diced, carrot grated
salt and pepper to taste
1 cup rice
1 onion, finely diced
2 tablespoons mustard seeds
1 teaspoon of each – ground cumin, garam masala, turmeric
2 cloves of garlic, crushed
2 cm piece of fresh ginger grated (2 teaspoons minced)
1 x tin crushed tomatoes, lentils, coconut milk
1 x fresh tomato diced
1 medium eggplant and tomato diced, carrot grated
salt and pepper to taste
1 cup rice
Heat the pan with olive oil and combine onion, garlic, ginger and spices. Fry off until fragrant and the onion is translucent.
Add lentils, tomato, tin tomatoes, coconut milk, eggplant and carrot to the pan. Bring to a boil. reduce heat and allow to simmer for 30 – 45 minutes, stirring occasionally, until eggplant is cooked and Dahl is a thick consistency.
In the meantime, place rice and 1 ½ cups of water in a separate pot. Bring to boil, reduce heat to simmer and cover for 10 mins. Once done, remove from heat and allow to sit for 10 minutes until Dahl is ready.
To serve, place ⅔ of cooked rice in a bowl and serve with a ladle of dhal. Top with herbs of choice such as coriander or parsley.