Garlic and fresh curry leaves help drive the aromatic lure of this red lentil stew.
- Bring water to the boil in a large saucepan over high heat. Add lentils and cook, skimming the foam off the surface and discarding, for 5 minutes. Stir in the onion, carrot, garlic, chilli and turmeric. Reduce heat to low and simmer, stirring occasionally, for 1 hour or until the lentils break down. Stir in the salt and season with pepper.
- Meanwhile, heat the oil and butter in a small saucepan over medium-low heat. Stir in the cumin and mustard seeds for 1 minute or until aromatic. Add curry leaves and stir for 1 minute or until aromatic. Add tomato. Simmer for 3 minutes or until thickened slightly.
- Add the tomato mixture to the lentil mixture. Cook, stirring occasionally, for 15 minutes or until thick.
- To make the spicy onion and eggplant, heat 1 tablespoon of the oil in a large frying pan over medium heat. Add onion. Stir for 7 minutes or until soft. Stir in eggplant and remaining oil. Cook, stirring often, for 10 minutes or until eggplant is almost tender. Season. Add garlic and chilli. Stir for 5 minutes or until aromatic and eggplant is golden. Transfer to a bowl.
- Transfer the dhal to a bowl. Top with the coriander and mint. Serve with the spicy onion and eggplant.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set