Aubergine Dhansak

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

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.
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.
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.

27 comments:

Jiya 13/12/24 12:45: This looks delicious...I will try this for sure :-)
The Trendy Bride
DEZMOND 13/12/24 13:05: Nope, I cannot deal with tall them Indian spices, never liked them, the only thing I like in Indian cuisine is that they use a lot of red lentils.
Anonymous 13/12/24 14:26: Delicious -Christine cmlk79.blogspot.com
Tom 13/12/24 14:44: ...such a spicy treat!
Dawn Yucuis 13/12/24 14:44: This dish sounds like it has wonderful flavor. Sounds delicious!
DeniseinVA 13/12/24 15:13: Oh I would love this! You make so many delicious recipes. Thanks Angie!
Judee 13/12/24 17:22: I'm excited about this recipe. Looks delicious. thanks for the recipe.
Lola Martínez 13/12/24 18:04: No conozco este guiso en absoluto, lo probaría para saber cómo funciona entre mis comensales, sin tanto picante, aunque sea propio de la cocina india.
Anonymous 13/12/24 18:56: Yum.
www.rsrue.blogspot.com
Kelly | Foodtasia 13/12/24 20:03: Angie, this dish looks wonderful! I love both Indian and Persian flavors!
Bill 13/12/24 20:20: I'll have to try this on a cold day.
ellie 13/12/24 21:59: Just what we need with an icestorm coming!
Ivy's Closet 13/12/24 21:59: So delicious. I would love to have some right now!
Caitlin'nMegan 13/12/24 22:00: So lovely! Awesome recipe! Oh, I can't have Bubble tea, but a co-worker has to have it everyday. Thanks for your comment!
David M. Gascoigne, 13/12/24 23:27: I am always happy to try new and creative ways to use eggplant, so I will try this recipe. It looks very tasty.,
Citu 13/12/24 23:43: Gracias por la receta. Tomó nota. te mando un beso.
roentare 14/12/24 00:32: That is a very hearty soup
Lowcarb team member 14/12/24 00:38: I do enjoy eating aubergine/eggplant.
This looks very tasty.

All the best Jan
Brian's Home Blog 14/12/24 00:58: That looks so good and would be perfect for a cold winter evening!
Anonymous 14/12/24 05:39: I've never heard of this curry before. Sounds tasty.
Tandy | Lavender and Lime https://tandysinclair.com
Margaret D 14/12/24 09:58: Interesting recipe, Angie.
Federica Simoni 14/12/24 16:20: che buono!!! Da provare!
The Velvet Runway 16/12/24 09:36: This looks amazing - I will definitely try this!
Julia x
https://www.thevelvetrunway.com/
sherry 16/12/24 09:41: ooh yes i love eggplants! and the flavours here sound delicious.
Raymund | angsarap.net 17/12/24 20:44: This vegetarian version of Dhansak sounds incredibly flavorful and comforting! The rich mix of spices like cumin, coriander, cardamom, and garam masala combined with the lentils and aubergines creates a wonderfully aromatic dish. Served with yogurt and flatbread or rice, this dish would make the perfect hearty meal!
tigerfish 18/12/24 03:28: Am sure this is good on its own , already so flavorful, even without meat.
Anonymous 23/12/24 17:41: I have seen this made with goat, but I must say that I really like the idea of using eggplant. It is such a wonderful meat substitute. David (C&L)