Sweet & sour lentil dhal with grilled aubergine

Sweet & sour lentil dhal with grilled aubergine

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(25 ratings)

Prep: 10 mins Cook: 25 mins

Easy

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

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal325
  • fat13g
  • saturates1g
  • carbs41g
  • sugars10g
  • fibre7g
  • protein15g
  • salt0.72g
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Ingredients

  • 100g red lentils, rinsed
  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tbsp tamarind paste (we used Bart)
    Tamarind

    Tamarind

    tam-ah-rin-d

    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 2 tbsp vegetable oil
  • 1 medium onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, finely chopped
  • 3cm/1¼ inch piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp curry powder
  • 1 medium aubergine, cut into 2 cm slices
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • cooked basmati rice, lime or mango chutney and a few coriander leaves, to serve, if you like

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.

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Comments, questions and tips

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Vicky900
12th Dec, 2016
0.05
This was absolutely disgusting, I couldn't eat it, all you can taste is the tamarind paste, this person has obviously gottentheir measurements wrong. What a waste of time and energy.
ilim12
25th Apr, 2016
Great recipe. I used the zest and juice of two limes instead of the tamarind paste. As well as the curry powder I added cumin, cayenne powder, ground coriander, garam masala and some more turmeric. I also added a bit of brown sugar to sweeten it.
Pebbiebabe
2nd Feb, 2016
I tried this recipe tonight and absolutely loved it. After reading the comments I didn't use quite so much tamarind paste and found it to be very well balanced and super tasty. It is something a bit different that was really easy to make and is nice cold too. I've put some leftovers in a wholemeal pitta bread for my lunch tomorrow and am looking forward to it already!
africanqueen's picture
africanqueen
30th Jan, 2015
5.05
We tried this recipe today as part of our 'eat at least 1 vegetarian dish a week', it was very filling and delicious, cheap too! We will definitely be eating this dish again :-)
bingylala72
5th Apr, 2014
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
9th Dec, 2013
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
23rd Nov, 2013
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
craiglamuffin
21st Jul, 2013
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
14th May, 2013
5.05
This has become a weekly staple - delicious! I serve with a cucumber dill salad and rice for OH
suegriff26
2nd Mar, 2013
1.05
This was seriously nasty! Threw it away. The best bit was the aubergine and I don't really like aubergine. Yuk

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