Dhal and rice together are three things: cheap, filling and delicious. Egg and Eggplant Dhal with rice is a great food for the whole family.
Feed your baby plain dhal, your toddler will love dunking papadums and boiled egg into the mix whilst the adults and any older kids enjoy the whole meal, served with naan bread or papadums.
Towards the end of cooking you will need to be vigilant with stirring to ensure you don’t burn the bottom of the mixture.
Egg and Eggplant Dhal
Hearty dhal cooked with eggplant and eggs, spiced perfectly, ideal for a protein-rich, comforting meal.
4
servings15
minutes1
hour320
kcal1
minuteKeep the screen of your device on
Ingredients
2 cups Red lentils
2 tsp Vegetable oil
1 medium Brown onion-chopped finely
1 Garlic clove-crushed
2 tsp Cumin-ground
0.5 tsp Cumin seeds
1 tbsp Tomato paste
4 cups Water
2 cups Vegetable stock
400 gram can Tomatoes-diced
1 medium Eggplant-chopped coarsely
4 Eggs-hard boiled
Directions
- Rinse lentils in colander under cold water until water runs clear.
- Heat oil in large heavy based saucepan; cook onion, garlic, ground cumin, seeds and tomato paste, stirring for 5 minutes.
- Add lentils with the water and stock and bring to the boil.
- Reduce heat, and simmer uncovered for about 40 minutes or until the dhal mixture thickens slightly, stirring occasionally.
- Add tomato and eggplant simmer, uncovered for about another 20 minutes or until eggplant is tender, stirring often.
Notes
- Egg and Eggplant Dahl is not suitable to freeze.
- Great idea for soupy mixtures is to freeze individual portions in snap lock bags. This way you can build a stockpile for nights off or delicious lunches.
- Send your partner to work with a frozen bag, which will thaw by lunchtime ready for a quick spin in the microwave.
Is the oven temperature 160 c convection or 160 fan