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Tarka dhal with roasted aubergine

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Ingredients

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	250g red-split lentils
	1 litre vegetable stock
	1 tsp ground turmeric
	2 small aubergines, quartered
	1 tbsp tandoori curry powder
	2 tbsp vegetable oil
	1 brown onion, finely chopped
	1 tbsp cumin seeds
	1 tsp coriander seeds, crushed
	1/2 tsp adjwain powder (optional)
	4 garlic cloves, crushed
	2cm piece fresh root ginger, grated
	1 red chilli, finely chopped
	Small bunch of fresh coriander, finely chopped
	TO SERVE
	Shallot rings (optional)
	1/2 tsp nigella seeds, for sprinkling
	2 tbsp Greek yoghurt (0% fat)

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Tarka dhal with roasted aubergine

Name: Tarka dhal with roasted aubergine
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: red-split lentils: 250g; vegetable stock: 1 litre; ground turmeric: 1 tsp; small aubergines, quartered: 2; tandoori curry powder: 1 tbsp; vegetable oil: 2 tbsp; brown onion, finely chopped: 1; cumin seeds: 1 tbsp; coriander seeds, crushed: 1 tsp; adjwain powder (optional): 1/2 tsp; garlic cloves, crushed: 4; fresh root ginger, grated: 2cm piece; red chilli, finely chopped: 1; Small bunch of fresh coriander, finely chopped; Shallot rings (optional); nigella seeds, for sprinkling: 1/2 tsp; Greek yoghurt (0% fat): 2 tbsp

With more and more people trying to cut down on their meat intake, this tarka dhal with curried aubergine will get you loving your veggies. Like a cross between a curry and thick soup, it can be served as a side or a main dish with some flatbreads.

Features:

Cuisine:

Indian

35 Mins
Serves 2
Easy

Ingredients

250g red-split lentils
1 litre vegetable stock
1 tsp ground turmeric
2 small aubergines, quartered
1 tbsp tandoori curry powder
2 tbsp vegetable oil
1 brown onion, finely chopped
1 tbsp cumin seeds
1 tsp coriander seeds, crushed
1/2 tsp adjwain powder (optional)
4 garlic cloves, crushed
2cm piece fresh root ginger, grated
1 red chilli, finely chopped
Small bunch of fresh coriander, finely chopped
TO SERVE
Shallot rings (optional)
1/2 tsp nigella seeds, for sprinkling
2 tbsp Greek yoghurt (0% fat)

Directions

Rinse the red-split lentils under a tap until the water runs clear, then tip into a large saucepan. Cover with the vegetable stock and stir in the turmeric. Bring to the boil, then reduce the heat to low and cover with a lid. Simmer for 25-30 minutes, stirring occasionally, until the lentils are soft and the consistency is thick and creamy.
Mix half the vegetable oil and tandoori curry powder together and rub over the flesh of the aubergine wedges. Spread out on a baking tray and roast in a preheated oven at 200C for 20-25 minutes until the flesh is soft and the skin is crisp.
To make the tarka, heat the remaining oil in a frying pan and sauté the onion gently for 10-15 minutes until softened and starting to colour, adding a little water if necessary to stop it from catching. Add the cumin seeds, ground coriander, adjwain powder, garlic, grated ginger and red chilli and stir-fry for 2-3 minutes.
To serve, spoon half the ‘tarka’ mix into the dhal with the coriander leaves and divide between bowls. Top with the curried aubergine wedges and crispy shallots, if using, and sprinkle with nigella seeds. Spoon over a dollop of Greek yoghurt and serve with the remaining tarka on the side.