I’ve made this several times, and each time I add something different, and change it up. It’s so versatile and can be used in so many different ways. I enjoy this as a simple bowl of goodness with a piece of naan bread and a dollop of yogurt and chutney. This also makes amazing leftovers so keep them to eat them! The recipe itself serves about 4. Enjoy.
1 c. Dal – red split lentils
1 large onion
1 green pepper
3 large tomatoes (can use tinned)
2 medium potatoes
3 garlic cloves
1 tsp. cumin
2 tsp. ginger
1 tsp. turmeric
1 tsp. fenugreek seeds
1 tsp. ground coriander
1 tbsp. curry paste (I use madras)
3 cups water
1-2 tbsp. butter
Chop up the potatoes and add to a large saucepan with the lentils, cumin, half the ginger, coriander, turmeric and water. Bring to a boil, and then turn down to a gentle simmer and cover.
While that’s cooking, chop/dice the eggplant, onion, green pepper, chilli.
In a pan big enough to hold all the veggies, heat the butter until melted and add the chopped vegetables, and crush in the garlic.
Stir around until veggies become fragrant and then add the curry paste, fenugreek seeds, and remaining ginger, continuously stirring.
Once the veggies have softened, add them to the lentils and potatoes and stir around. You may need to add a bit of water if it’s too thick.
Dice the tomatoes and toss in.
Salt to taste and leave to simmer for about 10 more minutes.
Serve hot with naan bread, or rice, and a dollop of chutney and yogurt.