Baigan Dal Curry (Aubergine Lentil Curry)
Ingredients
- 1 large aubergine
- 50g red lentils
- 100g channa dal lentils
- 2 inch piece ginger
- 1 red chilli
- 1/2 white onion
- 5 cloves garlic
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp turmeric
- 800ml veg stock
- olive oil, salt & pepper
Preparation
Cut the aubergine in half, salt it heavily & leave for 15 mins
Afterwards, wipe away the brown liquid that has surfaced & chop into cubes
Heat a pan & fry without oil, until soft
Remove & set aside
Prep the veg, cut the onion into half moons, dice up the chilli, ginger & garlic
Have the lentils ready (give them a little rinse)
Heat a pan, let it heat up & then add oil
Throw in the onions & brown them for about 5 minutes, very important step! next add the ginger, garlic & chilli, fry for 1 minute or so
Add in the spices & stir everything around
Then pour in the lentils
Stir everything together & then pour in the stock, bring to a boil & then reduce to simmer
If it looks dry then add more stock
Stir occasionally & after 25 mins, or when the lentils are soft add in aubergine, stir until all combined & hot
Serve with warm fluffy chapati or rice
