Aubergine Dhansak

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Dhansak is a popular Indian dish with it's roots in Persian cuisine. Traditionally, dhansak curry is made with mutton or goat, lentils and vegetables. This recipe uses eggplants without meat, but is still bursting with flavour and sure to become a favourite if you enjoy curry. You can use whatever vegetables you like, pumpkin, carrot, or cauliflower all work great. Dhansak is normally quite mild, but if you prefer really hot curries then it is easy to spice it up.

 

100 g Red lentils, rinsed and drained 1 Medium onion, peeled and finely chopped 400 g Tin tomatoes, chopped 1 tsp Turmeric powder Sea salt 600 ml Vegetable stock (or water) 700 g Aubergines, cut into 3cm chunks 4 tbsp Ghee, melted Black pepper 2 tsp Cumin seeds 2 tsp Ground coriander 4 Cardamom pods, split 4 Garlic cloves, minced A small bunch coriander, chopped 1 tbsp Garam masala 1 tsp Chilli powder, optional 1 Chilli pepper, deseeded and sliced, optional

1. Put the lentils, onion, tomatoes, turmeric and 1 teaspoon of salt in a pan with 400 ml of vegetable stock or water, and bring to a boil. Turn down the heat and simmer gently for 20 minutes or until the lentils are tender.
2. Meanwhile, put the aubergines in a bowl, and toss with the melted ghee and season with salt and pepper. Heat a large frying pan then cook the aubergines until golden brown and softened. If your pan isn't large enough, you might have to do this in two batches.
3. Add in cumin, coriander, and cardamom and cook for a couple of minutes. Stir in the minced garlic and cook for a few minutes then tip in the tomato and lentil mix and remaining vegetable stock or water. Simmer for 20 minutes, stirring regularly, then stir in most of the coriander, garam masala and chilli powder if using and cook for another 2 minutes. Garnish with the remaining coriander leaves and chilli if using. Serve with natural yoghurt and flatbread or rice.

© 2024 | http://angiesrecipes.blogspot.com