Indian Dhal with Tomato and Aubergine
Dive into the hearty and aromatic world of Indian cuisine with this comforting Indian Dhal with Tomato and Aubergine. Packed with protein-rich red lentils, succulent chunks of aubergine, and the tangy sweetness of ripe tomatoes, this dish is a celebration of bold spices like cumin, turmeric, and garam masala. Simmered to perfection, the flavors meld beautifully into a rich, velvety stew, accented with fresh ginger and garlic for depth and warmth. Finished with a squeeze of zesty lime juice and a sprinkle of fresh coriander, this wholesome dhal is perfect served over basmati rice or scooped up with warm naan. Ready in under an hour, this vegan and gluten-free recipe is an easy-to-make, crowd-pleasing favorite that brings the authentic taste of India to your table.
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Recipe Information
Ingredients
- 200 g Red lentils
- 750 ml Water
- 1 large Aubergine (eggplant), diced
- 3 medium Tomatoes, chopped
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 1 tsp Cumin seeds
- 1 tsp Ground turmeric
- 1 tsp Ground coriander
- 1 tsp Garam masala
- 0.5 tsp Chili powder (optional)
- 2 tbsp Sunflower oil (or any neutral oil)
- 2 tbsp Fresh coriander (cilantro), chopped
- 1 tsp Salt
- 1 tbsp Lime or lemon juice
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear, then set aside.
Heat the oil in a large pot over medium heat. Add the cumin seeds and cook for about 30 seconds until fragrant.
Add the chopped onion and sauté for 5 minutes until golden and soft. Stir in the garlic and ginger, cooking for another minute.
Add the spices, including turmeric, coriander, garam masala, and optional chili powder. Stir well to coat the onion mixture with the spices.
Stir in the chopped tomatoes and cook for 5 minutes until they break down and become a thick sauce.
Add the diced aubergines, stirring to coat them in the spiced tomato mixture. Cook for about 5 minutes to slightly soften them.
Pour in the rinsed lentils and water. Stir to combine and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer gently for 25-30 minutes, stirring occasionally, until the lentils are tender and the aubergines are soft.
Season with salt and stir in the lime or lemon juice. Taste and adjust seasoning as necessary.
Garnish with freshly chopped coriander before serving. Serve hot with rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 22.2 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2263 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
