Aubergine dhal with tomato & onion raita

5 of 5 a day aubergine aubergine recipe calcium dhal dhal recipe fibre folate healthy diet plan iron raita raita recipe vitamin c winter

N/A

Source

Ingredients

1 tbsp rapeseed oil

1 large onion , thinly sliced

3 garlic cloves , thinly sliced

1 tbsp finely chopped ginger

2 tsp turmeric

2 tsp ground coriander

2 tsp cumin seeds

1 red chilli , seeded and thinly sliced

1 tbsp vegetable bouillon powder

115g red lentils

1 large aubergine , cubed

400g can chickpeas (no need to drain)

1 small red onion , finely chopped

⅓ of a 100g pack coriander , chopped

small handful fresh mint , chopped, plus a few small leaves

2 tomatoes , chopped

120g pot bio yogurt

Method

Heat the oil in a large non-stick pan and fry the onion, garlic and ginger for 8 mins until softened. Tip in the turmeric, coriander, cumin and chilli and cook for 20 seconds, stirring occasionally.

Pour in 800ml boiling water, stir in the bouillon, lentils and aubergine, and cover the pan and leave to simmer for 15 mins until the lentils are pulpy. Stir in the chickpeas with their water, if you need a little more liquid, and cook for 5 mins.

Meanwhile, stir the red onion, coriander, mint and tomatoes with the yogurt to make a raita. Spoon the dhal into two bowls, top with raita and scatter with mint leaves.