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Smoky aubergine daal
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Total Time:
1 hour 20 minutes
Ingredients:
  • 1 large aubergine (400g)
  • 1 fresh red chilli
  • 2 cloves of garlic
  • 1 red onion
  • 2 black or green cardamom pods
  • olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds
  • 1 small sprig of rosemary
  • red wine vinegar
  • 1 x 400 g tin of black beans
  • 200 g dried Puy lentils
  • 1 cinnamon stick
Instructions:
  • Prick the aubergine and blacken it over a flame or hot griddle. Halve and deseed the chilli, slice the garlic, and chop the onion. Crush cardamom pods and pound the seeds. Heat oil in a pan, add cumin, mustard, and cardamom seeds with rosemary. Cook chilli, garlic, and onion until softened. Chop aubergine, add to pan with red wine vinegar, beans, lentils, and water. Add cinnamon stick. Cook covered on medium-low heat for 1 hour, stirring occasionally and adding water if needed. Season to taste.

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