Aubergine Dhal With Tomato Onion Raita Recipes

AUBERGINE DHAL WITH TOMATO & ONION RAITA

Aubergine dhal with tomato & onion raita image

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

Time 35m

Number Of Ingredients 17

Ingredients

1 tbsp rapeseed oil
1 large onion , thinly sliced
3 garlic cloves , thinly sliced
1 tbsp finely chopped ginger
2 tsp turmeric
2 tsp ground coriander
2 tsp cumin seeds
1 red chilli , seeded and thinly sliced
1 tbsp vegetable bouillon powder
115g red lentils
1 large aubergine , cubed
400g can chickpeas (no need to drain)
1 small red onion , finely chopped
⅓ of a 100g pack coriander , chopped
small handful fresh mint , chopped, plus a few small leaves
2 tomatoes , chopped
120g pot bio yogurt

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

INDIAN DHAL WITH TOMATO AND AUBERGINE

Indian Dhal With Tomato and Aubergine image

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

Ingredients

1 cup red lentil
2 cups water
1/2 teaspoon turmeric powder
1 large aubergine, diced into 1/2 inch pieces
3 green chilies, chopped
1 large tomatoes, chopped
1 garlic clove, chopped
3 tablespoons oil
1/4 teaspoon black mustard seeds
1/4 teaspoon cumin seed
3 dried red chilies, chopped
1/4 teaspoon chili powder
juice of one lemon
salt

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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