Sweet & sour lentil dhal with grilled aubergine
Cooking time
Prep: 10 mins Cook: 25 minsSkill level
EasyServings
Serves 2Spice 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 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
- 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.
Recipe from Good Food magazine, June 2011
Comments, questions and tips
Comments
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!
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.
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.