Dhal is a staple in our home!
For this dish, we roast aubergine in garam masala, then stir it into our fragrant lentils, as well as adding it as a topping alongside yoghurt and coriander.
Enjoy.
Things to know:
- This dhal is great for meal-prepping. We recommend stirring all the aubergine into the dhal, then storing the dhal in air-tight containers in the fridge for 3-4 days or freeze for up to 3 months.
- Tarka is the word used to describe the tempering of spices, which are then added to the dhal at the end. When you cook the spices with garlic and ginger, it’s important to avoid burning the spices – otherwise you’ll add an unwanted bitter flavour to the food, so keep a close eye on them!
What is the right consistency of dhal?
- It’s up to you! We like our dhal to be creamy and soup-like, but not too thick. This involves cooking the lentils a little longer so they begin to break down and add a creamier consistency. But if in doubt, don’t overcook the dhal because it will continue to thicken as you remove it from the heat!
Notes:
- We use rapeseed oil, which is high in healthy fats. But you can also use olive oil.
- Red lentils do not require soaking before you cook them, but it’s important to rinse them first to remove any unwanted dirt or debris.
- We love to serve our dhal with plant-based yoghurt – one which contains probiotics that are really important to maintain a healthy gut. Topping with fresh coriander also adds a lovely colour – but you can also try adding nigella seeds, pickled red onion and extra sliced chilli.
Roasted Aubergine Dhal
Ingredients
- 2 aubergine
- 1 tbsp garam masala
- vegetable oil
- salt
- 380 g red lentils, rinsed
- 1 cinnamon stick
- 2 tsp turmeric
- 280 g basmati rice
- 2 tsp cumin seeds
- 1.5 tsp mustard seeds
- 6 garlic cloves, peeled + finely chopped
- 1 thumb of fresh ginger, peeled + finely chopped
- 1 green chilli, finely chopped
To serve:
- plant-based yoghurt
- 1 handful of fresh coriander
Method
- Preheat the oven to 220°C fan / 475°F and line a roasting tray with baking paper.
- Trim the ends off the aubergines, then slice them into bite-sized chunks. Add them to the roasting tray with the garam masala, a drizzle of oil and a pinch of salt. Mix, then roast in the oven for 30 minutes or until tender and charred around the edges, stirring halfway.
- Rinse the lentils under cold water in a fine sieve, then add them to a large casserole pot or saucepan, followed by 2 litres (8.33 cups) of water. Quickly bring the lentils to a boil, then reduce to a gentle boil.
- Skim as much scum as you can that rises to the surface, then stir in the cinnamon stick, turmeric and small pinch of salt. Now cook the lentils uncovered for 25-35 minutes or until they reach a soup-like consistency, stirring occasionally. Note: depending on what pot you use and the level of heat, the dhal might take a little longer to thicken.
- Meanwhile cook the rice as per the packet instructions, then remove from the heat and set aside with the lid on.
- When the lentils are almost ready, start making your tarka. Add a generous drizzle of oil to a frying pan on a medium-high heat. When the oil is hot, add the cumin seeds, mustard seeds, garlic, ginger and chilli. Stir and cook for 2 minutes or until the spices are fragrant, but be careful not to burn them.
- Remove the cinnamon stick from the lentils, then quickly – while the oil is hot – pour in the tarka, along with half of the roasted aubergine. Stir well, then season generously with more salt. Note: the key to this recipe is seasoning really well with salt, which will enhance all the aromatic flavours in the dhal.
- To serve, add the rice to bowls, followed by the dhal. Top with the remaining aubergine, yoghurt and coriander leaves. Enjoy!