Spicy Dahl with Fried Eggplant & Zesty Yogurt Sauce
over rice with cashews & fresh herbs
Did you know that in India, the word "dahl" refers both to this dish, as well as to dried, split pulses?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Basmati rice
40 g
Red split lentils
(May be present: Gluten)
90 milliliters
Coconut milk
1 teaspoon
Fresh ginger
½ piece
Eggplant
½ piece
Onion
½ piece
Garlic
½ sachet(s)
Garam Masala
¼ piece
Lemon
½ sachet(s)
Yellow curry spices
1.5 piece
Tomato
½ sachet(s)
Cornstarch
(May be present: Gluten)
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
10 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
10 g
Fresh coriander & mint
(May be present: Selderij)
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
Sugar
100 milliliters
Low sodium vegetable stock
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- Dice the tomato. Chop the onion and crush or mince the garlic.
- Mince the ginger or use a microplane as preferred.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic, onion, ginger and yellow curry spices for 2 - 3 minutes.
- Add the lentils, tomato, garam masala* and sugar, then fry for 2 minutes.
- Add the stock and coconut milk. Cook for 15 - 17 minutes, covered. Season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Dice the eggplant into 1cm cubes. Coat it with the cornstarch and season with salt and pepper.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the eggplant for 9 - 12 minutes or until done, tossing regularly.
- Cut half of the lemon into wedges and juice the rest into a small bowl.
- Finely chop the fresh herbs, being sure to keep them separate.
- In a bowl, combine the yogurt with the mint and some lemon juice as preferred. Season to taste with salt and pepper.
- Serve the rice on deep plates, topped with the curry, the eggplant and the yogurt sauce.
- Garnish with the coriander and the cashews. Serve the lemon wedges alongside.
