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    Spicy tarka daal with roasted aubergine

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    Spicy tarka daal with roasted aubergine

    Veggie comfort bowl

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes

    Serves: 2

    Ingredients

    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
    0.3cm-thick rings
    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)

    Method

    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.

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    COOK’S TIP


    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.

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