Name: Sour & spicy lentils with fried aubergines
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 300g split red lentils; 1 tsp ground turmeric; ½ tsp light brown sugar; 1 tsp tamarind paste; 1 tsp chilli powder; 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

A bowl of yellow lentil curry is served with slices of aubergine

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.