Wednesday, February 27, 2013

Milky Aubergine Lentils (Dhal) – Perfect as a main or soup!

Lentils, Dhal or in Tamil Parupu is a staple diet in the Indian household. It’s eaten all the time with rice, all the different breads and even yummy in stews and salads. I always have this in my kitchen and when everything else fails, dhal saves the day! :p

This is a very Malaysian way of doing dhal and I added some aubergine to it. You could add any vegetables you have and mix them as you please. Seriously, this is a very easy yet yummy recipe.

All you need is :
1 cup of Australian lentils (dhal) - any other ones are fine too – boiled till soft ( this dhal takes longer to cook but I prefer the taste.
1 teaspoon turmeric
1 tablespoon ghee – or butter or olive oil
1 medium shallot – chopped
4 cloves garlic – chopped
Thumb sized ginger – chopped
1 lemon grass - bruised
1 teaspoon mustard seeds
1 teaspoon cumin
1 tomato - chopped
½ teaspoon of chili powder – optional
1 large aubergine (eggplant, brinjal) – cubed ( you could also pre grill this with olive oil if you have the time - I didn't)
½ cup cold milk
Chopped coriander
Salt and pepper to taste

1)      In a pot, put the soften lentils, turmeric and ½ cup of water and boil again (Boil everything to make creamy liquid)
2)      In a separate pan, heat the ghee up, add the shallots, garlic, ginger, lemon grass and fry for about 1 minute
3)      Then add the mustard seeds, cumin, tomatoes and aubergines. Add chili powder and stir fry till the aubergine looks soft.
4)      Take all ingredients in the pan and add it to the boiling lentils.
5)      Mix everything, add the milk, salt and pepper to taste and slow cook till everything is soft and cooked.
6)      Let everything thicken and finally add the coriander.

The lemon grass works really well with this dish. You can also make the dhal as silky smooth as you like, add more cream and drink it like a soup. I made mine a little chunky because I wanted that texture to go with my nan bread.

Trust me and try this please!