Best Indian Dhal With Tomato And Aubergine Recipes

LENTIL DHAL WITH ROASTED GARLIC

Steps:

• Place the whole head of garlic in an oiled roasting tin - I used a little pannacotta mould that the garlic could sit snugly in - and drizzle a little olive oil over the garlic. Pop the garlic in a preheated 350F (180C) oven, and roast it for 30 minutes.
• Meanwhile, wash and drain the lentils, and then place them in a large, heavy-bottomed, preferably non-stick pan, with the 3 ¾ cups of water. Bring to the boil, then reduce heat to a simmer, partially covering the pan with its lid. Stirring occasionally, allow the lentils to simmer for about 35 minutes, or until the mixture starts to take the appearance of very thick soup. You may need to add some water to the pan, from time to time, as it evaporates and the mixture starts to look dry.
• Once you have the lentils on to cook, melt the ghee or butter in a small to medium skillet, and cook the onion, fresh chilies and ginger over low heat, stirring from time to time, until golden - about 10 minutes. Just as the lentils are becoming tender, add the onion mixture to the lentils and stir to combine. Then allow the lentils to finish cooking. Give the skillet a bit of a wipe with kitchen paper, as you will use it again shortly.
• At about this time, the garlic should be soft and tender. Remove it from the oven and let it cool - roasted garlic can be extremely hot, so take care. Cut off the top third of the head, and holding the garlic over a small bowl, squeeze and otherwise dig out the flesh from each clove. Next, mash the garlic with the 2 tablespoons olive oil.
• Add the roasted garlic puree, ground cumin and ground coriander to the lentil mixture, and season with salt and pepper to taste. Cook for 10 minutes, stirring frequently, then add the diced tomatoes and a little lemon juice, to taste. Mix thoroughly, then reduce the heat while you prepare the spice mix.
• Heat the oil in the skillet and fry the sliced shallots until quite crispy and brown. Add the garlic and cook until it just colours slightly - overcooked garlic gets bitter. Remove this mixture from the pan and set it aside.
• Melt the ghee or butter in the same pan, and fry the cumin and mustard seeds until the mustard seeds start popping. Stir in the dried chilies, curry leaves and the shallot mixture, then tip it all into the lentils and swirl it around.
• Garnish the dhal with the fresh cilantro and serve immediately.

INDIAN DHAL

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.

INDIAN DHAL WITH TOMATO AND AUBERGINE

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.