Serves 1
Directions
- 1Blend garlic cloves with ginger, cumin seeds, fennel seeds, fenugreek, sea salt, green chillies, bullet chillies and the apple cider vinegar until a smooth paste is formed.
- 2Heat oil in a pan and add the curry leaves and sliced garlic.
- 3Sauté the curry leaves and sliced garlic until fragrant.
- 4Pour in the blended mixture into the pan.
- 5Add turmeric and smoked chilli powder (or regular chilli powder) and agave.
- 6Stir until a smooth paste is achieved.
- 7In a separate frying pan, add the chopped aubergine.
- 8Fry the aubergine until golden brown, soft, and slightly crispy on the edges.
- 9Drain the oil from the cooked aubergine.
- 10Stir the aubergine into the sauce until fully coated.
- 11Thoroughly rinse the red lentils until the water runs clear.
- 12Add the rinsed lentils to a pot and bring to a boil.
- 13Add the diced onion to the pot with the lentils.
- 14Allow the lentils and onion to cook and soften.
- 15Add the spices and coconut milk to the dal.
- 16Stir the dal.
- 17Add sea salt to taste to the dal.
- 18Cook the dal for a further 5 minutes.
- 19Serve and enjoy.
Ingredients
- 1 aubergine, cubed
- 3 garlic cloves, whole
- 1 tsp ginger
- 1 tsp cumin seeds
- 3 green chillies
- 2 bullet chillies
- 0.5 tsp fenugreek
- 0.5 tsp fennel seeds
- 1 tsp salt
- 5 tsp apple cider vinegar
- 1 tbsp agave or brown sugar
- 2 tbsp oil
- 4 curry leaves
- 3 garlic cloves, sliced
- 1 tsp smoked chilli powder
- 1 tsp turmeric
- 1 cup red lentils
- 3 cups water
- 0.5 can coconut milk
- 1 diced onion
- 1 tsp turmeric
- 2 tsp curry powder
- 0.5 tsp cardamom
- 0.25 tsp cinnamon
- to taste sea salt
Equipment
coffee grinderblenderhand blenderpanfrying panpot
Tips
- Use a coffee grinder for blending the paste if a regular or hand blender isn't available.
- Add more vinegar if needed when blending the paste.
- Drain the oil from the aubergine once cooked.
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