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Spicy tarka daal with roasted aubergine
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Veggie comfort bowl
21⁄2 tbsp vegetable oil
1 clove garlic, finely grated
1 tbsp lemon juice
1⁄2 tsp ground cumin
1⁄2 tsp ground coriander
1 aubergine, cut into 8 wedges
1 echalion shallot, sliced into
400g pack The Spice Tailor Spicy Tarka Lentil Daal
2 tbsp natural yogurt (or dairy-free alternative)
Handful coriander leaves
Naan breads or steamed brown rice, to serve (optional)
1.Preheat the oven to 200°C, gas mark 6. On a large baking tray, combine 2 tbsp oil, the garlic, lemon juice, cumin and coriander with a pinch of salt. Add the aubergine wedges and shallot rings and toss to coat in the spices. Spread out and cook for 20-25 minutes, stirring every 10 minutes until the shallot is deep golden and the aubergine is tender.
2. When the aubergine is ready, cook the daal as follows: heat the remaining 1⁄2 tbsp oil in a large saucepan over a medium-high heat. Add the whole spices from the daal kit and sizzle for 15 seconds, then stir in the lentils and the tarka sauce (small pouch) plus 4-5 tbsp water, and simmer for a few minutes until it reaches a thick, creamy consistency.
3. Divide the daal between bowls and top with the aubergineand shallots, the yogurt and coriander leaves. Some naanbreads or brown rice would go nicely alongside, if liked.
Get ahead by roasting the aubergine and shallots a few hours in advance. Simply cover, chill, then reheat in the oven until piping hot throughout before serving.
Typical values per serving:
Per serving 1884kJ
This recipe was first published in March 2022.
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