Eggplant And Dhal Curry With Basmati Rice Recipes

EGGPLANT DAL

Steps:

• In a large Dutch oven, heat oil over medium. Add onion and eggplant, and season with salt and pepper. Cook, stirring occasionally, until eggplant is softened and starting to break down, about 8 minutes. Add 2 tablespoons water and stir up the browned bits on the bottom of the pot. Cook until all of the water is absorbed, then transfer eggplant mixture to a bowl.
• Melt ghee in the pot over medium heat. Add garlic, ginger, chile, cumin seeds and coriander, and stir constantly until fragrant (be careful not to burn), about 30 seconds. Add tomato and cook, stirring occasionally, until completely broken down and lightly caramelized, about 8 minutes. Stir in eggplant mixture.
• Add lentils and 3 cups water to the pot, and season with salt and pepper. Bring to a boil over high heat, then cover, reduce heat to medium-low and simmer until lentils are tender and mixture is thickened, about 15 minutes. Season with salt and pepper.
• Divide dal among bowls and garnish with cilantro. Serve with rice or naan.

CURRIED AND HERBED BASMATI RICE

Steps:

• Heat medium 3-quart pot over medium-high heat with oil. Add minced garlic. Cook for 2 minutes. Don't burn garlic. Lightly brown.
• Add rice. Constantly toss and stir to coat rice with garlic and oil and lightly toast rice.
• Add chicken stock, curry powder and bring to a boil. Reduce heat and cover on simmer til rice has absorbed liquid (about 20 minutes).
• During last 5 minutes of cooking rice, remove lid, add butter, rosemary and parsley. Stir. Recover.
• If liquid is absorbed, reduce heat to low and keep warm. If rice appears dry, add small amount of olive oil. I recommend doing this anyway, as the Extra Virgin Olive Oil adds wonderful flavor.
• Just before serving, add lemon zest to pot and toss to combine all ingredients. Salt and pepper to taste.