This super easy red lentil dal is a great dish for a low-stress meal. Serve it with rice or just chapatis for a veg-packed dinner. It also freezes well.
Preparation time: 15 minutes
Cooking time: 35 minutes
SERVES 4
Enjoy more Kitchen Garden Magazine reading.
Click here to subscribe & save.
- 1 large aubergine
- 1 thumb-sized piece of ginger
- 1 large onion
- 1 clove of garlic
- 3 tsp curry powder
- 2 tbsp rapeseed oil
- 300g (10½oz) red lentils, rinsed
- 1 stock cube
- 1 bok choy, chopped
- 1 handful fresh coriander
FOR THE TEMPERED SPICES
- 2 tbsp rapeseed oil
- 1 small chilli
- 1 tsp garam masala
- 3 tsp nigella seeds
- 1 tsp mustard seeds
- 1 tsp cumin
- 1 tsp ground coriander
- Preheat the oven to 200C/fan 180/gas 6.
- Cut the aubergine into 2cm (¾in) chunks, peel and slice the onion and garlic, peel and finely grate the ginger. Place in a roasting tin, sprinkle over the curry powder and 2 tbsp oil. Roast for 25 minutes.
- Meanwhile, place a large pan on a low heat on the hob with 750ml (750fl oz) of water, add the red lentils and a stock cube.
- Simmer for around 15 minutes with the lid on, then add the chopped bok choy for a further 10 minutes, stirring occasionally, and adding splashes of water to loosen if needed.
- Once cooked, mix in the cooked aubergine mixture and set aside.
- Finally, temper the spices by finely slicing the chilli and place it in a small frying pan on a medium heat with the mustard seeds, nigella seeds, garam masala, cumin and ground coriander. Add a good lug of oil and cook for 30 seconds to one minute or until fragrant. Pour the temper over the dal and serve with fresh coriander.
