Red Lentil Dhal with eggplant

2 cups (400g) red lentils
1 litre (4 cups) water
2 cups (500ml) vegetable stock
2 tablespoons of vegetable oil or ghee
3 baby eggplants (500g), chopped coarsely
2 tablespoon of tomato paste
2 teaspoons of vegetable oil or ghee
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
1 teaspoon of mustard seeds
1 teaspoon cumin seeds
2 teaspoons ground cumin
1 teaspoon of chili flakes
2 large tomato’s (500g), chopped coarsely

• Rinse lentils in large colander under cold water until water runs clear.
• Add lentils to the water and stock bring to a boil in a large heavy based pot. Reduce heat, simmer, uncovered for about 40minutes or until dhal mixture thickens slightly, stirring occasionally.
• Heat two tablespoons of oil or ghee in a heavy-based saucepan; cook eggplant until lightly browned and soft.
• Add eggplant and tomato paste to dhal.
• Heat two teaspoons of oil or ghee in the saucepan and cook onion. Add garlic first, then mustard seeds, cumin seeds, ground cumin and chili flakes.
• Add tomato’s to saucepan and mix then add to dhal pot.
• Serve with fresh coriander and a dollop of natural yogurt.
• Optional: squeeze the juice of one fresh lemon over the dhal and stir before serving

Gayatri
Instructor
Australian School of Meditation and Yoga

Following on from our posts for "How to make a good chutney", here is some information in general ingredients used in chutneys that you should become familiar with.

· Vinegar (malt, white or wine) – This is an important ingredient used to make a fantastic tasting chutney, however often tamaring is used in Indian chutneys to give that lovely sour taste. Make sure that you use high quality vinegar or tamarind. If you are using vinegar it must have acetic content of at least 5%.
· Sugar - raw or brown. Brown sugar gives a darker colour to the chutney that is often preferred. Prolonged cooking of any sugar does, however, have a darkening effect on the chutney and, if a lighter colour is wanted, the sugar should only be added when the fruit and/or vegetables are already soft and mushy.
· Spices – generally whole spices are preferable in chutney-making than ground ones which can give a muddy appearance to the chutney. Bruise these and tie them up in a muslin bag and cook with the other ingredients. Often I just throw in the whole spices and then remove them later. Some recipes call for a mixture of both whole and ground spices to give the best flavour, so it all really depends on the recipe that you use.

Next post we will be discussing different problems that you can come accross in chutney making.

Gayatri
Instructor
Australian School of Meditation and Yoga