This Indian Lentil Dish Richly Satisfies
Many of us seeking more plant-based dishes are heading into bean country. Lentils offer a meaty-peppery-like satisfaction. Although I look for dishes that have a few ingredients, I took on this because I had all the ingredients. I’m glad I did.
INGREDIENTS: Eggplant peeling is optional; if tough, plan on peeling
- neutral oil – 1⁄4 cup
- onion – 1 cup, finely chopped
- eggplant – 4 cups, [about 1 LB],
- salt and pepper – 1/2 tsp
- ghee – 2 TBS, or clarified butter or coconut oil
- garlic – 1 TBS, minced
- ginger root – 1 TBS, minced
- serrano chile – finely chopped [or chile flakes to taste]
- cumin seeds – 2 tsp
- coriander, ground – 1 tsp
- tomato – 1 medium, cut into 1⁄4-inch pieces, [or 2 tsp tomato paste]
- red lentils – 1 cup, rinsed
- water – 3 cups
- cilantro – fresh, chopped for garnish
- Serve with rice
INSTRUCTIONS: Best to use a heavy bottom pot to prevent scorching
Step 1
- Heat oil and sauté onion and eggplant with some salt and pepper until softened, about 7-9 minutes; if necessary add a couple TBS water and scrape up the fond; pour out into a bowl
- Melt the ghee in the same pot along with the garlic, ginger, chile, cumin, and coriander; being sure to stir constantly for about 30 seconds
- Add the tomato and lower heat and cook to caramelize; about 8 minutes
- Add back the eggplant mixture, the lentils and 3 cups of water along with additional salt and pepper
- Bring to a boil and then lower heat and cover then simmer for about 15 minutes
- Taste for final seasoning and adjust if needed
Garnish with cilantro and serve with rice
Recipe adapted from NYT by Kay Chun
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