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Sour & spicy lentils with fried aubergines
Serves 4
Easy
Prep:
Cook:
Chetna's flavoursome dish combines tangy lentils with aromatic spices, topped with golden fried aubergine slices
Skip to ingredients
- 300g split red lentils
- 1 tsp ground turmeric
- ½ tsp light brown sugar
- 1 tsp tamarind paste
- 1 tsp chilli powder
For the tadka
- 4 tbsp gheeor sunflower oil
- 1 tsp mustard seeds
- 2 green chillies(deseeded if you prefer less heat), finely chopped
- 1 auberginecut into 1 inch slices
Nutrition: per serving
- kcal338
- fat13g
- saturates7g
- carbs44g
- sugars5glow
- fibre9g
- protein20ghigh
- salt1.4g
Method
step 1
Put the lentils and turmeric into a pan with 1 litre of water and 1 tsp salt and bring to a boil. Reduce to a simmer and cook for 18-20 mins, removing the lid for the final 10 mins to thicken, until the lentils are cooked and mushy. Add the sugar, tamarind and chilli and mix well. Remove from the heat.
step 2
In a small pan, heat the ghee and add the mustard seeds, chilli and aubergine. Cook for 8-10 mins until golden. Serve the cooked dhal topped with aubergine.
