dahl with eggplant
Serves: 6
  • 1 small eggplant, chopped into 1cm cubes
  • olive oil to fry the eggplant
  • 225g red lentils
  • 1 onion, roughly chopped
  • 1 ripe tomato, roughly chopped
  • 250 ml coconut milk
  • 2 green chillies, chopped
  • ¼ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • salt
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon black mustard seeds
  • 1 onion, very finely chopped
  • 10 curry leaves
To serve;
  • basmati rice
  • papadums
  1. Put the lentils in a heavy-based saucepan with 2 cups water.
  2. Add the roughly chopped onion, tomato, coconut milk, green chilli, turmeric, cumin and coriander, and bring to the boil.
  3. Simmer and cook, stirring occasionally, until the lentils are cooked to a soft mush. This will take about 25 minutes. If all the water has evaporated before the lentils are cooked, add ½ cup boiling water.
  4. In a large frying pan, heat some olive oil and fry the cubes of eggplant until soft and browned on all sides. Set aside.
  5. For the final seasoning, heat the oil in a small saucepan over low heat.
  6. Add the cumin seeds and the black mustard seeds, and allow to pop.
  7. Add the finely chopped onion and curry leaves and and fry over low heat until the onion is golden brown.
  8. Pour the seasoned onions into the simmering lentils. Season with salt, to taste and cook for another 5 minutes.
  9. Add the eggplant cubes to the dahl, stir gently and serve with rice and papadums.
Recipe by Villiers Brown at http://villiersbrown.com/dahl-with-eggplant/