By Anne Hy
SMOKY EGGPLANT DAAL LENTILS, BLACK BEANS, SAVORY SPICE & ROSEMARY
Updated at: Thu, 17 Aug 2023 00:15:47 GMT
Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
9
Low
Nutrition per serving
Calories188.4 kcal (9%)
Total Fat1.1 g (2%)
Carbs32.8 g (13%)
Sugars2.9 g (3%)
Protein13.9 g (28%)
Sodium275.2 mg (14%)
Fiber11.2 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
GET AHEAD Prick the eggplant, then lightly blacken it directly over a flame on the
Step 2
stove or in a hot grill pan, turning with tongs. Remove to a board.
Step 3
Halve the chili lengthways and seed, peel and finely slice the garlic, then peel and
Step 4
finely chop the onion. Crush the cardamom pods in a pestle and mortar and
Step 5
remove the outer shells, then pound up the seeds. Place a large non-stick
Step 6
ovenproof frying pan on a medium-low heat with 1 tablespoon of olive oil and the
Step 7
cumin, mustard and cardamom seeds. Strip in the rosemary and let it gently sizzle
Step 8
for a few minutes, infusing the oil and allowing the flavors to mingle. Add the chili,
Step 9
garlic and onion and cook for 5 minutes, or until softened, stirring regularly. Chop
Step 10
the eggplant into 1¼-inch chunks and stir into the pan, then add 1 tablespoon of
Step 11
red wine vinegar. Let it sizzle for a couple of minutes, then pour in the beans, juice
Step 12
and all, the lentils and 2½ cups of water. Set fire to the cinnamon stick, then sit in
Step 13
the center of the pan. Cover the daal and leave to thicken on a medium-low heat
Step 14
for 1 hour, loosening with splashes of water, if needed, and stirring occasionally.
Step 15
Season to perfection, tasting and tweaking, then cool, cover the pan and
Step 16
refrigerate overnight.
Step 17
TO SERVE Preheat the oven to 300°F. Place the covered pan of daal in the oven
OvenPreheatStep 18
until hot through – about 1 hour. Stir well, and serve.
Notes
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Makes leftovers
Moist
Spicy
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