Spicy Dahl and Eggplant with Coriander and Ginger Dosa
Photography Aaron McLean.
Serves: 4-6
INGREDIENTS
4 cups water
1 cup masur dahl (red lentils)
2 tomatoes, roughly chopped
6 okra, halved lengthways
3 carrots, peeled,
cut into large chunks
2 large waxy potatoes, cut into large chunks
1 tablespoon turmeric
2 teaspoons salt
1 tablespoon tamarind paste or lemon juice
2 large eggplants, cut into large chunks
3 tablespoons olive oil
2 tablespoons vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon black mustard seeds
8 stems curry leaves
1 tablespoon sambhar masala thick yoghurt to serve
METHOD
Serve with Fresh Coriander, Ginger and Chilli Dosa.
Bring the water to the boil in a large saucepan. Add the dahl, tomatoes, okra, carrots, potatoes, turmeric, salt and the tamarind paste. Stir and bring back to the boil. Reduce the heat and simmer until the dahl is tender, about 30 minutes, adding more water if necessary.
Preheat the oven to 200°C.
Toss the eggplant with the 3 tablespoons of olive oil and season well. Place on a baking tray and roast in the oven until tender.
Heat the vegetable oil in a small saucepan and lightly fry the coriander and the cumin. Add the mustard seeds, curry leaves and the sambhar masala and fry for 2 minutes, stirring continuously.
Add the cooked eggplant and most of the fried spices to the dahl and combine.
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