Sour & spicy lentils with fried eggplant

Serves 4

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Put the lentils and turmeric into a pan with 1 litre of water and 1 tsp salt and bring to a boil. Reduce to a simmer and cook for 18-20 mins, removing the lid for the final 10 mins to thicken, until the lentils are cooked and mushy. Add the sugar, tamarind and chilli and mix well. Remove from the heat.

Step 2

In a small pan, heat the ghee and add the mustard seeds, chilli and aubergine. Cook for 8-10 mins until golden. Serve the cooked dhal topped with aubergine.