Lentil, pea and crispy aubergine dhal
Ready in just 45 minutes, this satisfying and tasty dhal recipe will be your new midweek go-to. Recipe and image courtesy of No-Nonsense Nutrition by Dominique Ludwig (£26, Bluebird). Photography: Smith & Gilmour
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Serves: 6
Ingredients
- 2 large aubergines, diced
- 5 tbsp extra virgin olive oil
- salt and freshly ground pepper
- 1 large onion, finely chopped
- 4 garlic cloves, crushed
- thumb-sized piece of ginger, peeled and finely grated
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 tsp garam masala
- ½ tsp hot chilli powder
- 250g dried red lentils
- 1 x 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 400-500ml vegetable stock
- 500g frozen peas
- chopped fresh coriander
- a pinch of chilli flakes, to serve
- Greek yoghurt
- flatbreads (optional)
Method
Step 1
Preheat the oven to 240°C/220°C fan/gas mark 9 and line a baking tray with baking parchment. Spread the aubergine on the baking tray and drizzle with 4 tbsp extra virgin olive oil. Sprinkle with a pinch of salt and mix well. Roast for 25-30 minutes.
Step 2
Meanwhile, heat 1 tbsp of extra virgin olive oil in a large saucepan over a medium heat. Sauté the onion for about 5 minutes. Add the garlic, ginger and spices and cook for 2 minutes. Stir in the lentils, tinned tomatoes, tomato purée and 400ml vegetable stock. Season then cover and simmer for 20 minutes, or until the lentils are soft but still holding their shape. Add a bit more stock if needed.
Step 3
Add the frozen peas and simmer for 5 minutes. Spoon the dhal into bowls and top with the crispy aubergine. Garnish with chopped coriander, chilli flakes and a spoonful of Greek yoghurt. Serve with warm flatbreads, if liked.
