Aubergine daal

 

   Daal is so tasty, cheap and delicious, you can actually turn it into so many types of dishes and it's still turn out fantastic.




The combination with Aubergine is delicious! And have them with fluffy rice or paratha, Poori or chapatis. Cook it with love and you will enjoy your meal.

This recipe is from Save with Jamie.

Ingredients
1 large Aubergine
2 red onions
4 cloves of garlic
2 thumb-sized pieces of ginger
4 tablespoons  curry paste
Groundnut oil
500 g yellow split peas
1 vegetable stock cube
2 tablespoons olive oil
1 fresh red chilli
1 handful of fresh curry leaves
1 teaspoon mustard seeds

Preheat the oven to 180°C/350°F/gas 4. Cut the Aubergine into 2cm chunks, peel and slice the onions and garlic, peel and finely grate the ginger.
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 caramelized.
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.
Place the pan on a low heat on the hob. Stir in the split peas, crumble in the stock cube and add 2 litres of boiling water.
Simmer for around 1 hour 20 minutes with the lid on, or until the split peas are tender and the daal has thickened, stirring occasionally, and adding splashes of water to loosen, if needed.