Dal translates simply to 'lentils'. It's a staple part of the Indian vegetarian diet and creates a smooth, protein-packed creamy base ready to be topped with roast vegetables: in this case, spiced aubergine, yoghurt and fresh coriander. It's a real 'dal-ing'
1 red onion
100g red lentils
1 aubergine
1 tbsp ground cumin
3 garlic cloves
15g root ginger
1 vegetable stock cube
10g fresh coriander
1 tin of green lentils
150g organic greek yoghurt
1 tbsp curry powder
olive oil
pepper
salt
Preheat oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Cut the aubergine into quarters lengthways and slice into approx. 5cm pieces. Rub the aubergine with 1-2 tbsp olive oil and the ground cumin, then season generously with salt.
Heat a wide-based pan (preferably non-stick) with 1 tbsp (2 tbsp) olive oil over a high heat. Once hot, add the aubergine and cook for 1 min each side or until coloured.
Transfer the aubergine to a baking tray (use tin foil to avoid mess!) and put it in the oven for 20-25 min or until cooked through, keep the pan for later.
Boil a kettle. Peel and finely chop (or grate) the garlic. Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate). Peel and dice the onion. Return the reserved pan to a medium heat with 1 tbsp (2 tbsp) olive oil.
Once hot, add the onion with a pinch of salt. Cook over a medium heat for 5 min or until softened. Add the ginger, garlic and curry powder and cook for a further 3 min.
2 comments:
where's the rest of the recipe?! how do we make the dal!!!
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