Sweet & sour lentil dhal with grilled aubergine

Sweet & sour lentil dhal with grilled aubergine

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(28 ratings)

Prep: 10 mins Cook: 25 mins


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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  • 100g red lentils, rinsed
  • 1 tsp turmeric



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

  • 1 tbsp tamarind paste (we used Bart)



    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



    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



    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



    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


  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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22nd Jun, 2011
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.
12th Jun, 2011
Absolutely delicious and really healthy. Served on its own with mango chutney for me and with rice for my husnand.
28th May, 2011
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.
23rd May, 2011
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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