Indian Dhal With Tomato And Aubergine Recipe

Name: Indian Dhal With Tomato And Aubergine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red lentil; 2 cups water; 1/2 teaspoon turmeric powder; 1 large aubergine, diced into 1/2 inch pieces; 3 green chilies, chopped; 1 large tomatoes, chopped; 1 garlic clove, chopped; 3 tablespoons oil; 1/4 teaspoon black mustard seeds; 1/4 teaspoon cumin seed; 3 dried red chilies, chopped; 1/4 teaspoon chili powder; juice of one lemon; salt

Servings: persons

1 cup red lentil
2 cups water
1/2 teaspoon turmeric powder
1 large aubergine, diced into 1/2 inch pieces
3 green chilies, chopped
1 large tomatoes, chopped
1 garlic clove, chopped
3 tablespoons oil
1/4 teaspoon black mustard seeds
1/4 teaspoon cumin seed
3 dried red chilies, chopped
1/4 teaspoon chili powder
juice of one lemon
salt

1
Boil the lentils with the turmeric in the water till soft. Remove from the Heat and set aside.
2
Heat the oil in a small pan and fry the seeds till they splutter.
3
Add the green chillies, eggplant, chilli powder and salt.
4
Fry for 30 seconds and add the tomato.
5
Cook till the tomato and aubergine is soft, add the lemon juice
6
Add the lentil mixture to the spiced vegetables, reduce the heat and cook over low heat for 5 minutes.
7
Serve as a side to a good curry and enjoy.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup red lentil, 2 cups water, 1/2 teaspoon turmeric powder, 1 large aubergine, diced into 1/2 inch pieces, and more.

Yes, Indian Dhal With Tomato And Aubergine falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Dhal With Tomato And Aubergine

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