Sweet & sour lentil dhal with grilled aubergine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g red lentilsrinsed
- 1 tsp turmeric
- 1 tbsp tamarindpaste
- 2 tbsp vegetable oil
- 1 medium onionthinly sliced
- 1 garlic clovefinely chopped
- 3cm/1¼ inch piece gingergrated
- 1 tsp curry powder
- 1 medium auberginecut into 2 cm slices
- cooked basmati ricelime or mango chutney and a few coriander leaves, to serve, if you like
Nutrition: per serving
- kcal325
- fat13g
- saturates1g
- carbs41g
- sugars10g
- fibre7g
- protein15g
- salt0.72glow
Method
step 1
Cover the lentils, turmeric and tamarind paste with 500ml water. Add some salt and boil for 15 mins or until very soft. Skim off any foam that forms on the top. Meanwhile, heat 1 tbsp of the oil and cook the onion, garlic and ginger until golden, about 5 mins.
step 2
Add the curry powder and cook for a further 2 mins. Pour in the lentil mixture and cook for another 10 mins.
step 3
Meanwhile, heat a griddle pan until very hot. Rub the remaining oil over the aubergine slices and season. Cook for 2-3 mins each side until cooked through and charred. Eat with basmati rice, lime or mango chutney and a sprinkling of coriander, if you like.
