Sweet & Sour Lentil Dhal With Grilled Aubergine
This flavorful dish brings together tender red lentils cooked with turmeric and tamarind, mixed with aromatic spices, and served with charred aubergine slices. It's a delightful combination that pairs perfectly with basmati rice and your favorite chutney. Enjoy the warm and comforting flavors in each delicious bite!
— Constant Cookbook
Ingredients
- 100g red lentils , rinsed
- 1 tsp turmeric
- 1 tbsp tamarind paste (we used Bart)
- 2 tbsp vegetable oil
- 1 medium onion , thinly sliced
- 1 garlic clove , finely chopped
- 3cm/1¼ inch piece ginger , grated
- 1 tsp curry powder
- 1 medium aubergine , cut into 2 cm slices
- cooked basmati rice , lime or mango chutney and a few coriander leaves, to serve, if you like
Instructions
- Cover the lentils, turmeric and tamarind paste with 500ml water. Add some salt and boil for 15 mins or until very soft. Skim off any foam that forms on the top. Meanwhile, heat 1 tbsp of the oil and cook the onion, garlic and ginger until golden, about 5 mins.
- Add the curry powder and cook for a further 2 mins. Pour in the lentil mixture and cook for another 10 mins.
- Meanwhile, heat a griddle pan until very hot. Rub the remaining oil over the aubergine slices and season. Cook for 2-3 mins each side until cooked through and charred. Eat with basmati rice, lime or mango chutney and a sprinkling of coriander, if you like.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 325 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 0.72 milligram of sodium
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