Sour & spicy lentils with fried aubergines
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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 ghee or sunflower oil
- 1 tsp mustard seeds
- 2 green chillies (deseeded if you prefer less heat), finely chopped
- 1 aubergine, cut into 1 inch slices
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.
