40 minutes
A hearty and flavorful Indian dish featuring tender eggplant and protein-rich red lentils, seasoned with aromatic spices.
0.25 fluid ounces
Yellow Onion, finely chopped
0 oz
Eggplant, peeled and cut into ½-inch cubes
0 lb
to taste
to taste
tablespoons
Garlic, minced
tablespoons
Fresh Ginger, minced
tablespoons
Serrano Chile, finely chopped
each
Cumin Seeds
teaspoons
teaspoons
Tomato, cut into ¼-inch pieces
each
Red Lentils, rinsed
cups
Cilantro, chopped
as needed
Basmati Rice
as needed
Naan
as needed
1. Cook Eggplant and Onion
Heat the oil in a large Dutch oven over medium heat. Add the chopped onion and eggplant, seasoning them with a pinch of salt and black pepper. Cook until the eggplant is tender and starting to break down, about 8 minutes, stirring occasionally.
2. Deglaze and Set Aside
Add a splash of water to deglaze the pot, scraping up any browned bits. Continue cooking until the water has been absorbed. Transfer the mixture to a bowl and set it aside.
3. Cook Aromatics
Add ghee to the same Dutch oven. Once melted, add garlic, ginger, serrano chile, cumin seeds, and ground coriander. Cook for about 30 seconds until fragrant.
4. Add Tomato
Add the tomato to the aromatic base and cook until it breaks down and becomes lightly caramelized, about 8 minutes.
5. Combine Eggplant Mixture
Fold the reserved eggplant and onion mixture back into the pot, stirring to combine with the spices.
6. Add Lentils and Simmer
Add the red lentils and enough water to cover them by about an inch. Season with salt and pepper, bring to a simmer, and cook until lentils are tender and dal has thickened, about 15 minutes, stirring occasionally.
7. Season and Serve
Adjust seasoning if needed, sprinkle with chopped cilantro, and serve with basmati rice or naan.
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