Sweet & sour lentil dhal with grilled aubergine recipe
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Spice up supper with this superhealthy recipe that's high in fibre, packed with iron and counts as 4 of your 5-a-day - it's cheap too!
Prep 10 mins
Cook 25 mins
Vegetarian, Super healthy
100g red lentils , rinsed
1 tsp turmeric
1 tbsp tamarind paste (we used Bart)
2 tbsp vegetable oil
1 medium onion , thinly sliced
1 garlic clove , finely chopped
3cm/1¼ inch piece ginger , grated
1 tsp curry powder
1 medium aubergine , cut into 2 cm slices
cooked basmati rice , lime or mango chutney and a few coriander leaves, to serve, if you like
Cover the lentils, turmeric and tamarind paste with 500ml water. Add some salt and boil for 15 mins or until very soft. Skim off any foam that forms on the top. Meanwhile, heat 1 tbsp of the oil and cook the onion, garlic and ginger until golden, about 5 mins.
Add the curry powder and cook for a further 2 mins. Pour in the lentil mixture and cook for another 10 mins.
Meanwhile, heat a griddle pan until very hot. Rub the remaining oil over the aubergine slices and season. Cook for 2-3 mins each side until cooked through and charred. Eat with basmati rice, lime or mango chutney and a sprinkling of coriander, if you like.
Nutrition per serving
325 kcalories, protein 15g, carbohydrate 41g, fat 13 g, saturated fat 1g, fibre 7g, sugar 10g, salt 0.72 g
Recipe from Good Food magazine, June 2011.
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Posted by BE
Labels: Grilled Vegetables