Sweet & sour lentil dhal with grilled aubergine

Sweet & sour lentil dhal with grilled aubergine

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(18 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 2

Spice up supper with this superhealthy recipe that's high in fibre, packed with iron and counts as 4 of your 5-a-day - it's cheap too!

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
325
protein
15g
carbs
41g
fat
13g
saturates
1g
fibre
7g
sugar
10g
salt
0.72g

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

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Method

  1. 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.
  2. Add the curry powder and cook for a further 2 mins. Pour in the lentil mixture and cook for another 10 mins.
  3. 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.

Recipe from Good Food magazine, June 2011

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Comments

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bingylala72's picture

I wonder if the tamarind paste should read 1tsp not tbsp? I'd suggest adding a little paste first before committing to a tablespoon - it seems a lot for just 100g lentils - and can be very sour without a sweet counter-taste. Also, I use at least 2 garlic cloves, as lentils boiled in water are bland.

mrsp1971's picture

Great easy recipe, I added lemon juice and pasata to mine as it tasted a bit too sour at first. Cooked the day before for flavours to mingle, went down a storm.

climbup's picture

yum yum yum yum yum! I have made this loads and get many requests to serve it for dinner, so now I make double the recipe to feed four and freeze it in portions. The only thing I have discovered is don't add too much tamarind or else its more of a sour and sour dahl than sweet and sour! otherwise- perfect!!!! :)

craiglamuffin's picture

The dhal recipe is fantastic. We've tried a few and this was the tastiest by far. Wasn't sure what to expect of "sweet and sour" but it wasn't like a dodgy chinese! We've started adding spinach to it too.

bellaready's picture
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This has become a weekly staple - delicious! I serve with a cucumber dill salad and rice for OH

suegriff26's picture
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This was seriously nasty! Threw it away. The best bit was the aubergine and I don't really like aubergine. Yuk

freeflystu's picture
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I had no Tamarind so used Sambal Manis instead, plus added some ground coriander, cumin and a little bit of chilli to the frying mixture. I added some seasoning to the Aubergine, a few Moroccan spices and tumeric so that it turned out a lovely colour. The Dhal was delicious and as always, the flavours develop over night and it's even better the next day!

forestnuter's picture
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Brilliant recipe; absolutely love this. I doubled the recipe and added a little extra of the paste, turmeric and ginger and it made a really flavoursome and interesting dish. Would definitely make this again

ginaconcannon's picture
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Loved this - used lime juice instead of tamarind paste - served with some naan. Will make again for sure!

hannahpanda's picture
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This was delicious! I added dried chillis, cumin and garam masala. I served it with rice and homemade pitta bread, I would have put some fresh coriander on too if I had any! I will be making this again!

maartjevdm's picture
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I thought this tasted sour, dry and generally unpleasant. It is called sweet and sour, but I cannot see where the sweetness should come from. Perhaps it would have been better by adding some chopped or canned tomatoes, but I will not be making this again

ebrierley's picture
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Delicious. I was a little worried during cooking that there was too much liquid, but it was perfect at the end. I used ground cumin, coriander and garam masala instead of curry powder, then served with nan bread and mango chutney. The grilled aubergine and smokey lentils make a really good combination. Yum.

itsnice's picture
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Excellent. I added more spices to the lentils (actually I used split mung beans) such as mustard, cumin and chilli. Also added curry leaves and a bit of cocoanut milk powder. I fried the aubergine in salt, pepper and turmeric. Really good. Will do again.

thecherub's picture
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Excellent, I was a bit worried it looked boring when cooking but it all comes together beautifully at the end. I followed Claire's tip and served with a tomato and onion salad. Worked perfectly. No changes needed. Will make again and again!

jenrarr's picture
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This is absolutely gorgeous, especially with the aubergine. Great to take to work for lunch when you are on a low-fat, low carb diet.

mcquaid's picture
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Ha ha!! Just noticed my mistake in above comment. I served it with a tomato and onion SALAD and not a tomato and onion!!! Also forgot to rate, ooopps!!

mcquaid's picture
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This is really easy and tastes really good. I've made it twice now, the first time with curry powder. The second time I added a chopped green chilli to the ginger/garlic/onion and then used ground chilli,cumin, coriander and garam masala instead of curry powder. I also added loads of chopped fresh coriander and it was yum! I didn't bother with the aubergine but served with a tomato and onion and rice.

donnalovescheese's picture
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Absolutely delicious and really healthy. Served on its own with mango chutney for me and with rice for my husnand.

damson's picture
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This recipe worked really well - I added a spiced chicken dish as I was worried about it being a bit light but there was no need as the aubergine makes it really 'meaty'
Will definitely cook this again - nice and quick for a week night too.

eleanormayo's picture
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We really enjoyed this - I could not get any tamarind paste so used a large teapsoon of massaman curry paste that I had in the fridge and ommitted the curry powder. I served it with a
spicy cucumber salad and it made a great midweek supper.

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