Chickpea and aubergine red lentil dhal

Chickpea and aubergine red lentil dhal

A delicious vegan recipe for red lentil dhal with aubergines and chickpeas. Healthy and budget-friendly yet at the same time hearty and warming you will love this simple curry recipe.

Course Main Course

Cuisine Indian

Keyword aubergine dhal, red lentil dhal

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 431kcal

Author Mandy Mazliah

Ingredients

For the aubergine

1 tablespoon cumin seeds
1 tablespoon mustard seeds
1 aubergine (eggplant) diced

For the dhal

1 tablespoon sunflower oil
1 onion finely chopped
2 cloves garlic finely chopped
Thumb-sized piece ginger finely chopped
1 green chilli finely chopped
Small handful coriander (cilantro) leaves roughly chopped
1 tablespoon sunflower oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon turmeric
400 g tinned chopped tomatoes
200 g red lentils
700 ml boiling water
240 g cooked chickpeas (1 standard 400g tin)
1 tablespoon garam masala
salt to taste
fresh coriander (cilantro) leaves to serve

Metric - US customary

Instructions

First roast the aubergine

Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
Place the diced aubergine, the cumin and mustard seeds and the sunflower oil into a roasting tin and roast for 40 minutes, stirring halfway, or until cooked. When cooked remove from the oven and set aside until you're ready to add it to your dhal.

Now make the dhal

Place the onion, garlic, ginger chilli and coriander leaves into a small food processor or blender with 2 tablespoons of cold water. Pulse until combined into a paste. You could also do this step in a pestle and mortar.
Heat the remaining sunflower oil in a large saucepan and add the mustard and cumin seeds. Cook over a medium heat until the mustard seeds begin to pop.
Add the paste, stir well and cook for a minute or two until it thickens slightly. Add the turmeric and stir.
Next add the chopped tomatoes, the lentils and 500ml of the boiling water. Bring to the boil then reduce the heat to low and simmer for around 20 minutes, or until the lentils are cooked. Add the rest of the water gradually if it is becoming too thick.
When cooked stir in the roasted aubergine and add the chickpeas and garam masala. Season to taste with salt and fresh coriander.
Serve with rice or flatbreads.

Notes

Nutritional information is approximate and is intended as a guide.
This recipe is suitable for freezing.

Nutrition