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Spiced aubergine dhal
Ingredients
3tbsp sunflower oil
2 onions, finely chopped
4 garlic cloves, finely chopped
1tsp fresh ginger, finely grated
1tbsp cumin seeds
1tbsp black mustard seeds
2tbsp mild, medium or hot curry powder
175g (6oz) red split lentils
1 medium aubergine, cut into bite-sized cubes
8 cherry tomatoes
8tbsp fresh coriander, chopped
2 onions, finely chopped
4 garlic cloves, finely chopped
1tsp fresh ginger, finely grated
1tbsp cumin seeds
1tbsp black mustard seeds
2tbsp mild, medium or hot curry powder
175g (6oz) red split lentils
1 medium aubergine, cut into bite-sized cubes
8 cherry tomatoes
8tbsp fresh coriander, chopped
An Indian dish made with red split lentils and mustard seeds
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Method
1. Heat the oil and fry onions for 6-8 minutes until lightly brown. Reduce heat. Stir in garlic and spices. Add the lentils and 600ml (1pt) water. Bring to a boil, add the aubergine and tomatoes. Reduce heat to low. Cover, simmer for 25-30 minutes, until thick and the lentils tender.
2. Season, remove from heat. Stir in coriander. Serve with the courgette flatbreads (see below) or rice.
Photographs Peter Cassidy; food and styling Sunil Vijayakar
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