Recipes

Aubergine Dhal

This recipe was shared by Carrie, mum of two girls with a love of all good food living in North of Sydney, Australia.

Carrie’s recipes are so full of flavour, you must give them a try, follow her for more ideas on Instagram @ourspicedkitchen

AUBERGINE DHAL

Ingredients;

  • Extra Virgin Olive Oil (you can sub for coconut oil if you prefer)
  • 1 large red onion
  • 1 large brown onion
  • 1/2 head crushed garlic
  • 2 tbs finely chopped ginger
  • 3 tsp ground cumin
  • 2 1/2 tsp ground coriander seeds
  • 3 tsp yellow mustard seeds
  • 1 litre veg stock
  • 1 finely diced yellow capsicum
  • 2 eggplants chopped into about 1cm cubes
  • 1 cup chopped pumpkin (1cm cubes)
  • 1 cup chopped cauliflower
  • 1 400g tin chopped tomatoes
  • 2/3 cup dried red lentils
  • 1/3 cup dried brown lentils
  • 1 cup water
  • 1 tsp chilli flakes
  • 4 tsp turmeric
  • fresh coriander

For the chickpea pancakes;

  • 1/2 cup gram flour
  • 2/3 cup water
  • 1/2 tsp sea salt
  • handful fresh coriander
  • olive oil / coconut oil

Method;

  • Bring a large pot up to med/high heat and add a good lug of olive oil (2 to 3tbs), add the onions, garlic and ginger.
  • Stir this constantly until it becomes translucent, then add the cumin, ground coriander seeds, yellow mustard seeds and continue stirring for another min or so till it becomes fragrant.
  • Then add 1 ltr of chicken or veg stock, the yellow capsicum, eggplants, pumpkin, cauliflower, chopped tomatoes, red and brown lentils, 1 cup water, chili flakes (for flavor not heat, add extra for heat) and turmeric.
  • Bring to the boil and then reduce temp to a simmer.
  • Cook for about 2 hrs ensuring the brown lentils are cooked through and the eggplant is meltingly soft.

For the Chickpea pancakes (Make 2 large or 4 small);

  • tip 1/2 cup of chickpea flour into a large bowl.
  • Add 2/3 cup of water slowly, whisking as you go.
  • Add about a 1/2 tsp of sea salt and a small handful of coriander.
  • Heat up a frying pan, add olive oil/coconutoil to pan and then ladle in the mix.
  • Sprinkle some chili flakes on the upside.
  • Leave till the under side has gone crispy and brown.
  • Flip and cook until the other side is crispy and brown.

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