Dhal with spicy onion and eggplant

Dhal with spicy onion and eggplant


Garlic and fresh curry leaves help drive the aromatic lure of this red lentil stew.

The ingredient of Dhal with spicy onion and eggplant

  1. 2L (8 cups) water
  2. 210g (1 cup) red lentils, rinsed
  3. 1 large brown onion, finely chopped
  4. 2 small carrots, peeled, finely chopped
  5. 5 garlic cloves, finely chopped
  6. 1 small fresh red chilli, finely chopped
  7. 1 tablespoon ground turmeric
  8. 3 teaspoons sea salt
  9. 1 tablespoon grapeseed oil
  10. 15g butter
  11. 1 teaspoon cumin seeds
  12. 1 teaspoon mustard seeds (see note)
  13. 10 fresh curry leaves
  14. 400g can diced tomatoes
  15. Fresh coriander leaves, to serve
  16. Fresh mint leaves, to serve
  17. 2 tablespoons grapeseed oil
  18. 2 large red onions, halved, thinly sliced
  19. 200g eggplant, cut into 2cm pieces
  20. 3 garlic cloves, thinly sliced
  21. 1 long fresh red chilli, thinly sliced

The instruction how to make Dhal with spicy onion and eggplant

  1. Bring water to the boil in a large saucepan over high heat. Add lentils and cook, skimming the foam off the surface and discarding, for 5 minutes. Stir in the onion, carrot, garlic, chilli and turmeric. Reduce heat to low and simmer, stirring occasionally, for 1 hour or until the lentils break down. Stir in the salt and season with pepper.
  2. Meanwhile, heat the oil and butter in a small saucepan over medium-low heat. Stir in the cumin and mustard seeds for 1 minute or until aromatic. Add curry leaves and stir for 1 minute or until aromatic. Add tomato. Simmer for 3 minutes or until thickened slightly.
  3. Add the tomato mixture to the lentil mixture. Cook, stirring occasionally, for 15 minutes or until thick.
  4. To make the spicy onion and eggplant, heat 1 tablespoon of the oil in a large frying pan over medium heat. Add onion. Stir for 7 minutes or until soft. Stir in eggplant and remaining oil. Cook, stirring often, for 10 minutes or until eggplant is almost tender. Season. Add garlic and chilli. Stir for 5 minutes or until aromatic and eggplant is golden. Transfer to a bowl.
  5. Transfer the dhal to a bowl. Top with the coriander and mint. Serve with the spicy onion and eggplant.

Nutritions of Dhal with spicy onion and eggplant

calories: 396.74 calories
calories: 20 grams fat
calories: 4 grams saturated fat
calories: 37 grams carbohydrates
calories: 18 grams protein
calories: https://schema.org
calories: NutritionInformation

You may also like