Eggplant Dhal

Dhal is a staple food in India. It is made with many kinds of lentils. I usually use red dhal, because it cooks quickly and doesn't need soaking, or chana dhal (garbanzo beans), because I can buy it canned and I like them. This recipe uses red lentils (dhal). The original recipe, my Mom's, is an adaptation from the book A Spicy Touch. Both those use yellow lentils.

Rozmin's Red Dhal With Eggplant

Ingredients:

1 tsp. fresh ginger
1 tsp. fresh garlic
2 Tbsp oil

½ tsp mustard seeds
½ tsp cumin seeds
2 – 4 whole cloves
1 – 2 whole hot peppers, split in half
1 small tomato, chopped
¾ tsp. cumin powder
¾ tsp. tumeric
¾ tsp crushed red pepper

about 500 g red lentils
water
1 eggplant

1 Tbsp. cilantro leaves
2 Tbsp. lemon juice
salt to taste

Method:

Sautee garlic and ginger in the oil. Cut the eggplant into cubes (you can leave the skin on). When the ginger and garlic is soft, push them to the side of the pot and let the oil pool on the opposite side. Fry the spices in the oil for about 30 seconds. Set heat to a low simmer. Mix the contents of the pot together, adding the tomato. Let cook for about 30 seconds. Add the eggplant and stir well, coating all the eggplant with the mixture. Add the lentils and immeadiately add water to cover everything (probably about 4 or 5 cups). Keep an eye on the dhal, stirring from time to time, and adding 1-2 cups of water when it becomes too thick to stir; this means all the moisture has been absorbed into the lentils and it'll burn if you don't add more. You can cover it if you want to lose less moisture to evaporation. Make sure the heat is on low so the bottom doesn't burn. It's ready when the lentils and eggplant are completely soft; when red lentils are cooked they turn mushy and yellow. Salt it to taste.

Serving Suggestion: Serve garnished with lemon juice and cilantro. It's also very tasty with plain yogurt.