Eggplant And Dhal Curry With Basmati Rice Recipes

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EGGPLANT AND DHAL CURRY WITH BASMATI RICE



Eggplant and Dhal Curry With Basmati Rice image

Make and share this Eggplant and Dhal Curry With Basmati Rice recipe from Food.com.

Provided by Havens

Categories     Curries

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

1 medium eggplant
1 1/2 cups lentils
1 cup white basmati rice
2 tablespoons olive oil
1/2 teaspoon turmeric
1/2 teaspoon salt
1 1/2 teaspoons cumin seeds
2 cups water
3 tablespoons olive oil
1 teaspoon mustard seeds
1/4 cup chopped onion
1 teaspoon minced garlic
1 teaspoon salt
1 1/2 tablespoons curry powder
1/2 cup Baby Spinach
1/4 cup tomato puree or 1/4 cup tomato soup
1/4 teaspoon cayenne powder (optional)

Steps:

  • Preheat oven to 400', stab the eggplant with a fork a couple of times and put in a small casserole dish, uncovered on the middle rack for 30 minutes. When done, run under some cool water and peel of skin, and scrape out all of the seeds. Place in a food processor. (do not process until all the ingredients are ready.)
  • While the eggplant is roasting, brown the basmati rice in a skillet with 2T of olive oil, the turmeric, salt, and cumin seeds for 5 minutes. Then add the 2 cups water, bring to a boil, cover and simmer on low for 20 minutes.
  • Start the lentils cooking in a pot with about 2" of water covering them. Bring them to a boil and then cover and simmer for 30 minutes or until the water is almost gone. After they are done cooking, put them along with 2T of lentil water in the food processor with the eggplant.
  • In a small skillet, cook 3T olive oil, the mustard seeds, the chopped onions, and the garlic. (This dish is not spicy, but if you want it to be, just add the cayenne to this mixture.) After onions are tender and mustard seeds start sputtering, add the salt and the curry seasoning. Stir in a handful of washed baby spinach and wilt into the mixture. Add all of this to the food processor and process on low with the eggplant and the lentils. Add the cup of pureed tomatoes (I use some leftover homemade tomato soup that has pureed tomatoes, a little sugar, salt, and tomato paste in it)and process it all up and then enjoy.

SPINACH AND DHAL CURRY



Spinach and Dhal Curry image

i love spicy food and dhals (lentil curry) and never seem to make the same one twice as i'm always making different versions, this i made last night and it is divine!

Provided by Ricky Henry-Davies

Categories     Curries

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

500 g split red lentils
1500 ml vegetable stock
500 g spinach, chopped
1 red onion, chopped
3 garlic, crushed
3 -4 tablespoons fresh ginger, thinly sliced
1 cup chopped tomato
1 tablespoon tomato puree
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon chili powder
1 tablespoon mustard seeds

Steps:

  • wash lentils in cold water till water runs clear.
  • add veg stock and simmer till cooked about 40 mins add more water if dry.
  • meanwhile fry in little oil onion and garlic cook 10 mins.
  • add ginger and spices cook 3mins.
  • add tomatoes and spinach cook 5mins.
  • throw into lentils.
  • serve with rice and chutneys.

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