Make Ahead

Vegan dal | Hidden veg red lentil dal

July  1, 2017
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Photo by Alannah | Kale Mary
  • Serves 4
Author Notes

Tell us about your recipe. —Alannah | Kale Mary

What You'll Need
  • 1 1/2 cups red lentils, washed and soaked for 2 hours (if time allows)
  • 1 teaspoon ground turmeric
  • 1 liter filtered water
  • 1 bay leaf
  • 1/2 red onion, sliced
  • 2 tablespoons cumin seeds
  • 6 curry leaves
  • 1 eggplant, pierced and stuffed with 4-6 peeled garlic cloves then roasted for 1-1 1/2 hours
  • 1 tablespoon salt
  • 1 tablespoon garam masala
  1. Tip lentils into a medium saucepan. Cover with the water and add turmeric and bay leaf. Stir and bring to a boil, then reduce to a simmer and cook for 10-15 minutes until the water has reduced and the lentils are soft.
  2. After roasting the eggplant, remove its skin and mash the flesh in a bowl, ensuring the garlic is mashed and mixed well. Set aside.
  3. Heat some oil in a pan over a medium heat. Add the onion and allow it to caramelise, about 10 minutes. Add the cumin seeds and cook for a further 2-3 minutes until fragrant then add curry leaves and stir for 1 minute.
  4. Tip the onion mix into the saucepan of red lentils and stir. Add mashed eggplant, salt and garam masala and cook for a further 10 minutes. Season further if required.
  5. Serve with brown rice, fresh herbs and tamarind chutney.

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