Indian Dhal With Tomato And Aubergine Recipes
AUBERGINE DHAL WITH TOMATO & ONION RAITA
This comforting chickpea and lentil curry provides all five of your 5-a-day. It's spiced with turmeric and ginger and topped with a calcium-rich raita
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a large non-stick pan and fry the onion, garlic and ginger for 8 mins until softened. Tip in the turmeric, coriander, cumin and chilli and cook for 20 seconds, stirring occasionally.
- Pour in 800ml boiling water, stir in the bouillon, lentils and aubergine, and cover the pan and leave to simmer for 15 mins until the lentils are pulpy. Stir in the chickpeas with their water, if you need a little more liquid, and cook for 5 mins.
- Meanwhile, stir the red onion, coriander, mint and tomatoes with the yogurt to make a raita. Spoon the dhal into two bowls, top with raita and scatter with mint leaves.
Nutrition Facts : Calories 597 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 21 grams sugar, Fiber 22 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium
SPICED EGGPLANT INDIAN STYLE
This simple recipe combines the traditional Indian flavors of eggplant, tomatoes, onions and coriander. This is excellent served with rice and dahl.
Provided by sal
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Half eggplant(s) and bake for 20 minutes, or until tender. Using a potato masher or pastry blender, crush eggplant.
- Heat clarified butter in a medium skillet over medium heat; saute onions until translucent. Stir in tomatoes and eggplant; cook, stirring, until liquid evaporated. Remove from heat and sprinkle with coriander.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 44.5 g, Cholesterol 87.5 mg, Fat 39.7 g, Fiber 11.2 g, Protein 7.1 g, SaturatedFat 22.2 g, Sodium 838.6 mg, Sugar 11.6 g
INDIAN DHAL
Taken from Charmaine Solomon (she has the most fantastic Asian recipes) this is easy, healthy, comfort food. Great with rice, Indian breads or on its own. Any lentil can be used but red lentils cook quickly and don't need soaking, (if using any other sort soak overnight), I've never tried it with anything other than red lentils. As one reviewer has commented this isn't a spicy Indian dish and therefore makes a great accompaniment / side dish to othe rspicy curries. Also its a great way of introducing children to Indian food (my 4yr loves it) and I'm happy because its full of protein for her.
Provided by Lou van
Categories Lentil
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash lentils thoroughly, remove any that float on the surface, drain well.
- Heat ghee and fry onion, garlic and ginger until onion is golden brown.
- Add turmeric and stir well.
- Add drained lentils and fry for a minute or two, then add hot water and bring to a boil, reduce to a simmer.
- Cover and cook for 15 to 20 minutes or until lentils are half cooked.
- Add salt and garam masala, mix well and continue cooking until lentils are soft and the consistency dsimilar to porridge.
- If there is too much liquid leave the lid off the pan to speed evaporation.
- Serve plain or garnished with sliced onion.
INDIAN DHAL WITH TOMATO AND AUBERGINE
A wonderful side dish to go with your curry. Dhal (lentils) are an important food in India and are eaten at most meals. This recipe adds a new dimension to Dhal with the added tomato and Eggplant. One of my Indian friends sent me the recipe and I'm very pleased that he did. The preparation and cooking is so simple anyone can cook this.
Provided by Brian Holley
Categories Vegetable
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Boil the lentils with the turmeric in the water till soft. Remove from the Heat and set aside.
- Heat the oil in a small pan and fry the seeds till they splutter.
- Add the green chillies, eggplant, chilli powder and salt.
- Fry for 30 seconds and add the tomato.
- Cook till the tomato and aubergine is soft, add the lemon juice
- Add the lentil mixture to the spiced vegetables, reduce the heat and cook over low heat for 5 minutes.
- Serve as a side to a good curry and enjoy.
More about "indian dhal with tomato and aubergine recipes"
DHAL WITH SPINACH AND TOMATOES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 50 minsCategory February Seasonal RecipesCalories 414 per serving
- Put the lentils in a heavy-based pan with the coriander stalks and 2-3 pinches of salt, then pour over the coconut milk and 600ml cold water. Bring to a gentle simmer and cook for 30 minutes, stirring frequently, adding the tomatoes after 10 minutes. After 30 minutes the lentils will have broken down and the whole thing will be thick and creamy. Give it a quick whisk with a balloon whisk to make it extra creamy. If it’s too thick you can add a little more water. Simmer gently, stirring often, while you get the spice mixture ready.
- Heat the oil in a small heavy-based frying pan over a medium-low heat. Add the garam masala, mustard seeds, chilli and curry leaves, then leave over a low heat. After about 1 minute, they should smell fragrant (they should have lost their bitter edge – that’s why it’s called tempering the spices.) Remove from the heat and stir straight into the lentils, reserving 1 tbsp. Be careful as the mixture will spit a little. Whisk to combine, then stir in the spinach. Add more salt to taste.
- Ladle the dhal into bowls, then sprinkle over the coriander leaves and reserved spices. If you like, top with spring onions and serve with rice or naan bread and lemon wedges to squeeze over.
CHICKPEA AND AUBERGINE RED LENTIL DHAL - COOK VEGGIELICIOUS
From cookveggielicious.com
Reviews 1Category Main CourseCuisine IndianTotal Time 1 hr
- Place the diced aubergine, the cumin and mustard seeds and the sunflower oil into a roasting tin and roast for 40 minutes, stiring half way, or until cooked.
- Place the onion, garlic, chilli, coriander, ginger with 2 tbsp cold water into a small food processor and pulse until combined into a paste. You could also do this step in a pestle and mortar.
- Heat the remaining sunflower oil in a large saucepan and add the mustard and cumin seeds. Cook over a medium heat until the mustard seeds begin to pop.
TOP 10 BEST EVER DHAL RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 5 mins
- Aubergine dhal with tomato & onion raita. Say hello to goodness in a bowl – our gluten-free aubergine dhal packs in all of your five-a-day. Super comforting and spiced with turmeric and ginger, this dish still packs a punch.
- Creamy black dhal with crispy onions. This creamy black dhal is a slow cooker sensation – it may take a little bit of forward thinking, but it's worth it.
- Khatti dhal. Our scrumptious khatti dhal can be adapted to just the consistency you like. Seasoned with tamarind paste and hot chilli powder, this dish has a wonderful sweet and sour flavour.
- Chickpea & coconut dhal. This subtle chickpea and coconut dhal uses a traditional Indian method of seasoning called ‘tarka’, bringing a real taste of India to your home.
- Next level dhal makhani. This super duper next level dhal makhani is truly deserving of its name. A rich and buttery dish, it's designed to bring comfort and happiness to those who make it.
- Red lentil & squash dhal. Perfect as a starter and a main, our hearty red lentil and squash dhal uses butternut squash for a healthier twist on an Indian classic.
- Sweet & sour lentil dhal with grilled aubergine. Tamarind is the secret ingredient in our sweet & sour lentil dhal, bringing an irresistible tangy flavour.
- Tarka dhal. The aroma of a classic tarka dhal stewing away on the stove is enough to make anyone's stomach rumble. This healthy dinner takes just five minutes of prep, then time to reduce and reach the desired consistency.
- Spinach dhal with harissa yogurt. Rustle up a wholesome bowl of spinach dhal with a dollop of creamy yogurt and aromatic harissa. This simple, healthy dinner uses our basic lentil base and just four ingredients to create a filling dinner for two.
MASOOR DAL WITH ROASTED EGGPLANT - MY GOODNESS KITCHEN
From mygoodnesskitchen.com
5/5 (8)Category MainCuisine IndianCalories 347 per serving
- Combine the eggplant cubes, olive oil and salt in a bowl and massage to combine. Lay the eggplant out on the prepared tray and roast in the oven for 30 minutes.
- While the eggplant is cooking, pick over the red lentils and remove any hard stones. Rinse thoroughly - until the water runs clear - before adding them to a saucepan with the water.
- Bring the lentils to a boil over medium heat skimming any foam from the top. Reduce the heat to a simmer and cook, partially covered, for 15 minutes. When cooked, whisk the lentils and any remaining water to break up and combine.
DHAL AND EGGPLANT CURRY - ROTI N RICE
From rotinrice.com
Category Side DishCalories 199 per servingTotal Time 50 mins
- Place dhal in a medium sized pot with ginger, garlic, dried chilies, curry leaves, ground turmeric, and water. Bring to a boil. Add salt, reduce heat, and let it simmer for about 20 minutes or until dhal is soft.
- In a fry pan, melt butter. Add mustard seeds and cumin. When mustard seeds pop (crackle), add onion. Fry until onion is slightly brown, about 2 minutes.
ROASTED AUBERGINE AND RED LENTIL DHAL ... - EASY PEASY …
From easypeasyfoodie.com
5/5 (7)Total Time 40 minsCategory Main CourseCalories 325 per serving
- Place the diced aubergine in a single layer on a large non-stick baking sheet. Drizzle over the olive oil and scatter over the salt and cumin. Use your hands to mix everything together and rearrange as a single layer. Place in your preheated oven for 20 minutes – turning once to prevent sticking.
- Meanwhile, put the onions and olive oil in a deep, wide pan and cook the onions over a low heat with the lid on for 5 minutes, or until softened but not brown. Stir occasionally.
- Add the chilli, garlic, ginger, turmeric and garam masala and cook over a gentle head for 2 minutes, stirring occasionally. If the pan gets too dry add a splash of cold water.
TOMATO DAHL WITH FLATBREADS VEGETARIAN RECIPE
From easyveggieideas.com
Cuisine BritishCategory Cost CuttingServings 4Calories 578 per serving
- Put the lentils into a pan with the garlic, soy sauce, curry powder, miso paste, chopped tomatoes and coconut milk. Bring to a boil, then reduce the heat and simmer for 15 minutes, stirring frequently to stop the lentils sticking to the base of the pan. Add the yoghurt and simmer for another five minutes until you have a creamy dahl. Season to taste.
- For the flatbreads: in a large bowl, combine the flour and salt together. Add the oil and five tablespoons of water and bring together into a dough. Gradually add a further two tablespoons of water to form a smooth and soft dough. It should not be sticky. Knead for two minutes just to make sure everything is well combined. Cover and set aside for 15 minutes to rest. Divide the dough into six equal pieces and roll each piece into a ball. Dust your work surface with flour, and roll each ball out into a thin round measuring about 22cm. Dust with flour as you go to ensure the dough doesn’t stick. Place a large non-stick frying pan over a low-medium heat, add a flatbread and cook for about one minute on each side until just cooked through. Remove to a plate and immediately cover with a clean tea towel. Repeat to cook the remaining breads.
- When the dahl is cooked, warm the flatbreads in a toaster or oven, and serve with the lentils, topped with extra yoghurt, chopped parsley and a drizzle of olive oil.
JAMIE OLIVER'S EGGPLANT DHAL WITH HANDMADE CHAPATIS RECIPE ...
From goodfood.com.au
Servings 6Total Time 1 hr 30 minsCategory Main-Course
- 2. Cut the eggplant into 2cm chunks, peel and slice the onions and garlic, peel and finely grate the ginger.
- 3. Put all this into a large high-sided roasting tray with the curry paste and a lug of groundnut oil. Toss together until well coated, then roast for 20 to 25 minutes, or until sticky and caramelised.
- 4. Remove half the roasted veg to a large pan to start your daal and return the tray to the oven to keep warm – turn the oven off so that the veg don't dry out.
BRINJAL CURRY (INDIAN EGGPLANT RECIPE) | FEASTING AT HOME
From feastingathome.com
4.7/5 (3)Total Time 1 hr 45 minsCategory Side DishCalories 232 per serving
- Make 2 cuts down the center of the eggplant to make an x, but only about 3/4 of the way down so that the eggplant is still intact. See photo. Place in a big bowl and cover the eggplants with warm water and mix in 2 tablespoons salt , let soak for about 20-30 mins, opening the eggplants a little if possible, and let stand while you prep the remaining ingredients. Drain.
- Heat ghee on med-low heat. Saute, stirring the dahl until it becomes golden and lightens in color, and get pretty toasted all the way through, about 5 minutes. Increase heat to medium and then add dried chilies, garam masala, turmeric, coriander seeds, and black pepper. Stir until spices toast and become fragrant. Remove from heat and add dahl & spice mixture to a blender with the grated fresh grated coconut, whole garlic and sliced ginger. Add the salt, 1/2 cup water (or a little more- just enough to get the blender going) and pulse and blend until you have a uniform paste, adding more water to get the blender going if need be. Break up that dahl! Set aside.
- Heat oil on med heat in a saute pan or braiser and saute mustard seeds until they start to crackle, add asafoetida and curry leaves. Saute one minute. Then add the eggplant and stir often, until their color changes and the skin looks a bit blister-y, about 10-12 minutes.
PARMINDER'S SPIED AUBERGINE DAL | COMMUNITY RECIPES ...
From nigella.com
Servings 4
SPICY EGGPLANT TOMATO CURRY ... - TOP SRI LANKAN RECIPE
From topsrilankanrecipe.com
Ratings 3Category VegetarianServings 3Total Time 45 mins
EASY SPINACH AND COCONUT DAL - TINNED TOMATOES
From tinnedtomatoes.com
Cuisine Indian, Vegetarian, VeganTotal Time 30 minsCategory DinnerCalories 411 per serving
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