AUBERGINE DAAL
Daal is a tasty, cheap and wonderful expression of how great lentil recipes can be - teamed with fluffy rice, roasted aubergine and chilli, this is utterly delicious.
Provided by Jamie Oliver
Categories Healthy meals Save with Jamie Vegetables Bread Dinner Party Indian Curry
Time 1h50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Cut the aubergine into 2cm chunks, peel and slice the onions and garlic, peel and finely grate the ginger.
- Put all this into a large high-sided roasting tray with the curry paste and a lug of groundnut oil. Toss together until well coated, then roast for 20 to 25 minutes, or until sticky and caramelized.
- Remove half the roasted veg to a large pan to start your daal and return the tray to the oven to keep warm - turn the oven off so that the veg don't dry out.
- Place the pan on a low heat on the hob. Stir in the split peas, crumble in the stock cube and add 2 litres of boiling water.
- Simmer for around 1 hour 20 minutes with the lid on, or until the split peas are tender and the daal has thickened, stirring occasionally, and adding splashes of water to loosen, if needed.
- Meanwhile, place the flour in a large bowl with a pinch of sea salt and make a well in the middle. Add 2 tablespoons of olive oil and 150ml of water to the well and mix together with a fork.
- When it comes together as dough, tip it on to a flour-dusted surface, knead until smooth, then divide into 12 balls. Roll each one into a circle, nice and thin, turning as you go and dusting with a little extra flour, if needed.
- Put a frying pan on a medium heat and cook the chapatis for 1 minute on each side, or until cooked but not coloured. Stack them in tin foil as you go and keep them warm until needed.
- Put 1 mug of rice and 2 mugs of boiling water into a pan with a pinch of salt. Cook on a medium heat with the lid on for 12 minutes, or until all the liquid has been absorbed.
- Meanwhile, to make the flavoured oil (called a temper), finely slice the chilli and place it in a small frying pan on a medium heat with the curry leaves, mustard seeds and a good lug of groundnut oil for 1 to 2 minutes, or until crispy.
- Load up your warm chapatis with rice, daal and a scattering of roasted veggies, drizzle over the temper, roll up and tuck in.
Nutrition Facts : Calories 560 calories, Fat 13 g fat, SaturatedFat 1.8 g saturated fat, Protein 19.2 g protein, Carbohydrate 98.3 g carbohydrate, Sugar 6.9 g sugar, Sodium 1.3 g salt, Fiber 9.1 g fibre
AUBERGINE DHAL WITH TOMATO & ONION RAITA
This comforting chickpea and lentil curry provides all five of your 5-a-day. It's spiced with turmeric and ginger and topped with a calcium-rich raita
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a large non-stick pan and fry the onion, garlic and ginger for 8 mins until softened. Tip in the turmeric, coriander, cumin and chilli and cook for 20 seconds, stirring occasionally.
- Pour in 800ml boiling water, stir in the bouillon, lentils and aubergine, and cover the pan and leave to simmer for 15 mins until the lentils are pulpy. Stir in the chickpeas with their water, if you need a little more liquid, and cook for 5 mins.
- Meanwhile, stir the red onion, coriander, mint and tomatoes with the yogurt to make a raita. Spoon the dhal into two bowls, top with raita and scatter with mint leaves.
Nutrition Facts : Calories 597 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 21 grams sugar, Fiber 22 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium
SWEET & SOUR LENTIL DHAL WITH GRILLED AUBERGINE
Spice up supper with this superhealthy recipe that's high in fibre, packed with iron and counts as 4 of your 5-a-day - it's cheap too!
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Cover the lentils, turmeric and tamarind paste with 500ml water. Add some salt and boil for 15 mins or until very soft. Skim off any foam that forms on the top. Meanwhile, heat 1 tbsp of the oil and cook the onion, garlic and ginger until golden, about 5 mins.
- Add the curry powder and cook for a further 2 mins. Pour in the lentil mixture and cook for another 10 mins.
- Meanwhile, heat a griddle pan until very hot. Rub the remaining oil over the aubergine slices and season. Cook for 2-3 mins each side until cooked through and charred. Eat with basmati rice, lime or mango chutney and a sprinkling of coriander, if you like.
Nutrition Facts : Calories 325 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.72 milligram of sodium
INDIAN DHAL WITH TOMATO AND AUBERGINE
A wonderful side dish to go with your curry. Dhal (lentils) are an important food in India and are eaten at most meals. This recipe adds a new dimension to Dhal with the added tomato and Eggplant. One of my Indian friends sent me the recipe and I'm very pleased that he did. The preparation and cooking is so simple anyone can cook this.
Provided by Brian Holley
Categories Vegetable
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
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.
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