Best Indian Dhal With Tomato And Aubergine Recipes

INDIAN DHAL WITH TOMATO AND AUBERGINE

Indian Dhal With Tomato and Aubergine image

A wonderful side dish to go with your curry. Dhal (lentils) are an important food in India and are eaten at most meals. This recipe adds a new dimension to Dhal with the added tomato and Eggplant. One of my Indian friends sent me the recipe and I'm very pleased that he did. The preparation and cooking is so simple anyone can cook this.

Provided by Brian Holley

Categories Vegetable

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup red lentil
2 cups water
1/2 teaspoon turmeric powder
1 large aubergine, diced into 1/2 inch pieces
3 green chilies, chopped
1 large tomatoes, chopped
1 garlic clove, chopped
3 tablespoons oil
1/4 teaspoon black mustard seeds
1/4 teaspoon cumin seed
3 dried red chilies, chopped
1/4 teaspoon chili powder
juice of one lemon
salt

Steps:

Boil the lentils with the turmeric in the water till soft. Remove from the Heat and set aside.
Heat the oil in a small pan and fry the seeds till they splutter.
Add the green chillies, eggplant, chilli powder and salt.
Fry for 30 seconds and add the tomato.
Cook till the tomato and aubergine is soft, add the lemon juice
Add the lentil mixture to the spiced vegetables, reduce the heat and cook over low heat for 5 minutes.
Serve as a side to a good curry and enjoy.

INDIAN DHAL

Indian Dhal image

Taken from Charmaine Solomon (she has the most fantastic Asian recipes) this is easy, healthy, comfort food. Great with rice, Indian breads or on its own. Any lentil can be used but red lentils cook quickly and don't need soaking, (if using any other sort soak overnight), I've never tried it with anything other than red lentils. As one reviewer has commented this isn't a spicy Indian dish and therefore makes a great accompaniment / side dish to othe rspicy curries. Also its a great way of introducing children to Indian food (my 4yr loves it) and I'm happy because its full of protein for her.

Provided by Lou van

Categories Lentil

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

250 g red lentils
1 1/2 tablespoons ghee (or oil)
1 large onion, finely sliced
2 garlic cloves, finely chopped
1 teaspoon fresh ginger, finely grated
1/2 teaspoon ground turmeric
3 cups hot water
1 teaspoon salt (to taste)
1/2 teaspoon garam masala

Steps:

Wash lentils thoroughly, remove any that float on the surface, drain well.
Heat ghee and fry onion, garlic and ginger until onion is golden brown.
Add turmeric and stir well.
Add drained lentils and fry for a minute or two, then add hot water and bring to a boil, reduce to a simmer.
Cover and cook for 15 to 20 minutes or until lentils are half cooked.
Add salt and garam masala, mix well and continue cooking until lentils are soft and the consistency dsimilar to porridge.
If there is too much liquid leave the lid off the pan to speed evaporation.
Serve plain or garnished with sliced onion.

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