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Red Lentil Dahl with Roasted Eggplant Recipe

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4.2 from 14 reviews

A comforting and flavorful Red Lentil Dahl with Roasted Eggplant, infused with warming spices and a spicy tarka. This dish is a vibrant vegan Indian-inspired recipe, perfect for a wholesome, satisfying meal served with rice or naan.

Ingredients

Eggplant Roasting

  • 2 medium eggplants, cubed (or 4–5 smaller varieties)
  • 3 tbsp olive oil
  • ½ tsp sea salt

Lentils

  • 1 ¼ cups / 255g dried red lentils
  • 3 ¾ cups / 937ml water

Tarka (Tempering)

  • 2 tbsp coconut oil (or a neutral flavoured cooking oil)
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 1 onion, finely diced
  • 1 tbsp ginger, finely grated
  • ¾ tsp garam masala
  • ¾ tsp turmeric
  • 1 ½ tsp ground coriander seeds
  • 3 tomatoes, well chopped (or about 240 grams cherry tomatoes)
  • 4 garlic cloves, minced
  • 2–3 green chillies, chopped (remove seeds for less heat)
  • 1 tsp salt
  • a good crack of black pepper

Instructions

  1. Roast the Eggplant: Preheat your oven to 190°C (375°F) and line a roasting tray with parchment or foil. In a bowl, toss the cubed eggplant with olive oil and sea salt until evenly coated. Spread the eggplant in a single layer on the prepared tray and roast for 30 minutes until golden and tender.
  2. Prepare the Lentils: While the eggplant roasts, sort through the red lentils to remove any stones or debris. Rinse the lentils thoroughly under cold water until the water runs clear. Place the lentils in a saucepan with the measured water and bring to a boil over medium heat, skimming off any foam that forms.
  3. Simmer the Lentils: Reduce the heat to low and cover the saucepan partially with a lid. Let the lentils simmer gently for about 15 minutes until soft. Once cooked, whisk the lentils and any remaining liquid to create a smooth, thick consistency.
  4. Cook the Tarka (Tempering): While the lentils cook, heat the coconut oil in a skillet or pan over medium-high heat. Add the cumin and black mustard seeds and toast for about 20 seconds until they begin to pop.
  5. Sauté Aromatics: Lower the heat to medium and add the finely diced onion and grated ginger. Cook, stirring frequently, for 3 to 5 minutes until the onions are soft and fragrant.
  6. Add Spices: Stir in the garam masala, turmeric, and ground coriander seeds. Cook for 30 seconds while stirring to release their aromas.
  7. Add Tomatoes, Garlic, and Chillies: Stir in the chopped tomatoes, minced garlic, and chopped green chillies. Continue cooking for another 3 to 5 minutes, stirring regularly, allowing the tomatoes to soften and the flavors to meld.
  8. Combine Lentils and Eggplant: Add the cooked lentils to the skillet with the spiced tomato mixture. Reduce the heat to low, then stir in the salt, black pepper, and roasted eggplant cubes. Let the dahl simmer together for 5 minutes to allow the flavors to infuse fully.
  9. Serve: Serve the warm red lentil dahl with roasted eggplant alongside basmati rice or naan bread. Garnish with dairy-free natural yoghurt and fresh coriander if desired for a delicious and comforting meal.

Notes

  • Adjust green chillies to your preferred spice level; removing seeds reduces heat.
  • You can substitute coconut oil with any neutral oil like vegetable or sunflower oil.
  • Ensure lentils are rinsed thoroughly to prevent any grit in the dish.
  • For extra creaminess, add a splash of coconut milk before serving if desired.
  • This dahl freezes well for up to 3 months; reheat gently on the stovetop.

Find it online: https://bitezly.com/red-lentil-dahl-with-roasted-eggplant-recipe/