Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium aubergine (diced)
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 1 teaspoon dried chilli flakes ((or to taste, or 1 fresh red chilli, diced))
  • 3 garlic cloves (grated or crushed)
  • 3 cm fresh ginger (grated)
  • 2 teaspoons turmeric
  • 2 teaspoons garam masala
  • 200 g dried red lentils
  • 400 g tin chopped tomatoes
  • 800 ml water ((i.e. 2 empty tomato tins of water))
  • Black pepper to taste
  • 2 tablespoons fresh coriander (optional)
  • Brown rice (or white rice, chapattis, naan breads or pilau rice)
  • Extra fresh coriander (cilantro) (optional)
  • All your favourite pickles and chutneys (optional)

Instruction

  • Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
  • Place the diced aubergine in a single layer on a large non-stick baking sheet. Drizzle over the olive oil and scatter over the salt and cumin. Use your hands to mix everything together and rearrange as a single layer. Place in your preheated oven for 20 minutes – turning once to prevent sticking.
  • Meanwhile, put the onions and olive oil in a deep, wide pan and cook the onions over a low heat with the lid on for 5 minutes, or until softened but not brown. Stir occasionally.
  • Add the chilli, garlic, ginger, turmeric and garam masala and cook over a gentle head for 2 minutes, stirring occasionally. If the pan gets too dry add a splash of cold water.
  • Add the lentils, chopped tomatoes, water and black pepper. Stir and bring to the boil. Lower the heat and cook for 30 minutes (with the lid on). Check on the dhal occasionally and add extra water if necessary.
  • When the dhal is cooked, stir in the fresh coriander and roasted aubergine – saving a few pieces for garnish (or not if you’d rather hide the fact that there are aubergines in this curry!!).
  • Serve scattered with a few pieces of aubergine and some extra fresh coriander.