Smoky Aubergine Dhal




Serving suggestion: Aubergine Dhal, White Basmati Rice, Mango Chutney, Coconut Yoghurt & Coriander

Another Dhal post! So I've recently discovered the deliciousness that is Aubergine Dhal and added it to the menu at work! The Aubergine combined with the spices creates a delightful smoky flavour a bit different to your traditional dhals and perfect with brown rice or pitta and topped with some fresh coriander and coconut yoghurt!



You will need:

Equipment:

1 chopping board

1 sharp knife

1 garlic crusher

1 peeler

1 mixing spoon

1 roasting tray

1 large pan

1 small pan

1 sift

1 tin opener

1 grater

1 hand blender (if you don't have one use a food processor)

Ingredients:

4-6 cloves of garlic

1 onion

1 thumb size piece of ginger

2 aubergines

50g of fresh coriander (optional)

1 tin of coconut milk

1 tin of tomatoes

2 cups of green or brown lentils

coconut oil

1 heaped tbsp of smoked paprika

1 heaped tbsp of cumin

1 tbsp of turmeric

1 tspn of cinnamon

1 tspn of chilli/cayenne pepper

salt & pepper (season throughout to your taste)

This recipe makes approx. 6-8 portions so put leftover in tupawear and wack it in the freezer!


Method:

Peel and dice the onion and add to the large pan with a tbsp of coconut oil to sauté for a few minutes at medium heat


Peel and crush the garlic, and peel and grate the ginger (finely) and add to the pan with a pinch of salt


Cut the Aubergines into 1cm chunks and add to the pan to sauté


Decant the spices into the small pan and warm them on a low heat for a couple of minutes to wake them up


and then add the spices to the large pan coating the garlic/ginger/onion


Wash the lentils using the sift for a couple of minutes and then decant into large pan


Add the tin of tomatoes and coconut milk and mix well, turn up the heat and until boiling and then turn back down to a simmer, stirring occasionally


The lentils should start to cook and soak up the liquid after 10-15 minutes


After approximately 25 minutes I tend to use a hand blender to blend half of the dhal so the aubergine is mixed well into the lentils and becomes thicker and delicious!


You can leave the dhal cooking for an hour or so, the longer the better really as the flavours just get better and better- just add a little water if it becomes dry


Have a taste and then season with salt and pepper


Finally, wash and chop the coriander and add to the dhal before serving, or if you are hosting a dinner party let your guests garnish as many people dislike coriander

Voilaaaa, there's your aubergine dhal ready to make your tummy smile!


Serving suggestion: Aubergine Dhal, Potato, Chickpea & Spinach Curry, Roasted Lemony Sprouts, Coconut Yoghurt, Mango Chutney