yellow dhal curry with vegetables
recipe under the cut!
- about 6 small Asian brinjal, or 1 large eggplant
- 3 tbsp olive oil or butter / vegan margarine
- 3 tsp cumin seeds
- 2 tsp mustard seeds
- 10 dried curry leaves
- 1 stick cinnamon
- 8 cloves, crushed with the flat of a knife
- 10 green cardamom pods, crushed
- 2 white onions, chopped
- 4-8 cloves garlic, minced
- 2 inches ginger, julienned
- 4 tomatoes, cubed
- 1 tsp coriander seeds, toasted and ground, or ¾ tsp ground coriander
- ½ tsp ground paprika
- ½ tsp ground turmeric
- ¼ tsp ground fenugreek
- 1 tbsp salt
- 2 large red chilies, chopped
- 2 jalapeño peppers, chopped and (optionally) seeded
- 2 cups (400g) chana dhal, rinsed and drained
- about 4 cups (1 litre) vegetable stock or water
- ½ tsp garam masala
I used brinjal but you can add whatever vegetables you have on hand: try cauliflower, peas, green beans, etc.
1. peel the brinjal and cut them into strips about 2 inches long. soak them in saltwater (weighing them down with a plate or something similar so that they’re fully submerged) for 30 minutes to an hour to make them more tender.
2. heat oil or butter in a large pot on medium-high. add cumin, mustard seeds, and curry leaves and fry, agitating occasionally, until the seeds are ‘popping’ into the air.
3. add the cinnamon, cloves, and cardamom pods and fry for another 30 seconds or so until fragrant.
4. add the onions and fry for a few minutes until translucent. add the garlic and ginger and fry for about a minute until they no longer smell raw.
5. lower heat to medium. add the tomatoes, chilis, jalapeños, coriander, paprika, turmeric, fenugreek, and salt and cook for a few minutes until the tomatoes are softened.
6. add the dhal and brinjal and mix well. add vegetable stock until the lentils are just covered.
7. cover and bring to a boil, then lower to a simmer. allow to cook for 20-30 minutes, stirring occasionally, until the lentils & eggplant are the desired consistency.
8. add garam masala and allow to cook for another minute. serve warm with rice or roti.