Alimonia

Lentil dal with eggplant and kale: aromatic, spicy and creamy

28.8.2023

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Author:

Alimonia

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Hearty dishes

∙ Gluten-free & vegan∙

Dal is a dish made primarily from pulses such as lentils, beans, chickpeas and peas and is at home in Indian and Pakistani cuisine. This lentil dish gets its deliciously aromatic fragrance from the various spices such as cumin powder, chilli, chilli and peas: Cumin powder, chili, onion, garlic, coriander and garam masala. Dal can be eaten as a main course or together with the traditional Indian naan bread. This recipe only serves as a basic recipe and can be modified in many ways - so you can conjure up your very own dal😊

Ingredients

250g brown lentils
2 long, thin eggplants
1 onion
1 garlic clove
1 chili pepper
700ml coconut milk
1/2 lime, juice only
1 teaspoon cumin powder
1 teaspoon garam masala or curry powder
1 1/2 teaspoons paprika powder
1/2 tsp turmeric
100g kale
1/2 bunch of fresh coriander (optional)

This is how it's done

Peel the onion and garlic, wash the chili pepper and finely chop everything.
Wash and chop the eggplants.
Rinse the lentils well in a sieve with cold water and drain.
Sauté the onion, garlic and chilli in a large pan with a little oil for 3 minutes. Add the spices, lentils and eggplants and sauté for a further 3 minutes.
Pour in the coconut milk, bring to the boil again and simmer on a medium heat (level 5) for approx. 20-25 minutes. The lentils should be firm to the bite and the coconut milk reduced.
Finally, fold in the washed kale (hard stalk removed) and the finely chopped coriander and simmer for a further 5 minutes. Season to taste with lime juice and salt & pepper if necessary.
Serve the dal in deep plates and enjoy with naan bread or delicious arepas .