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Aubergine daal
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Total Time:
1 hour 50 minutes
Satisfying daal paired with fluffy rice, roasted aubergine, and a kick of chili - a delicious and budget-friendly legume dish full of flavor.
Ingredients:
  • 1 large aubergine
  • 2 red onions
  • 4 cloves of garlic
  • 10 cm piece of ginger
  • 4 tablespoons rogan josh curry paste
  • groundnut oil
  • 500 g yellow split peas
  • 1 vegetable stock cube
  • 250 g wholemeal flour plus extra for dusting
  • 2 tablespoons olive oil
  • 1 mug basmati rice (320g)
  • 1 fresh red chilli
  • 1 handful of fresh curry leaves
  • 1 teaspoon mustard seeds
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4. 2. Cut aubergine into 2cm chunks, slice onions and garlic, grate ginger. 3. In a roasting tray, combine the veggies with curry paste and groundnut oil. Roast for 20-25 minutes until sticky. 4. Transfer half the veggies to a large pan for daal. 5. Simmer split peas, stock cube, and water for 1hr20min. 6. In a bowl, mix flour, salt, olive oil, and water to form dough. Divide into 12 balls and roll out thin for chapatis. 7. Cook chapatis for 1 minute on each side. 8. Boil rice with 2 mugs of water and salt for 12 minutes. 9. In a pan, fry chilli, curry leaves, mustard seeds, and oil until crispy for the temper. 10. Fill chapatis with rice, daal, roasted veggies, and drizzle with temper. Enjoy!

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