13 Jul Aubergine Lentil Dhal
An authentic North Indian recipe. This dish is made with lentils, red kidney beans, aubergine, coconut cream and butter.
Follow these simple steps to make this indulgent meal. A creamy meal with an array of aromatic spices. Optional to serve with naan or coconut rice.
2 tablespoons soaked overnight red kidney beans
1 teaspoon Red chilli powder
4 tablespoons of vanilla and macadamia nut butter
1 large chopped onion
1/2 cup tomato puree
1/2 cup fresh cream
1/2 teaspoon ginger paste
1 pinch salt
2 inch chopped ginger
1 tablespoon sunflower oil
2 medium sliced & slit green chilli
1 teaspoon garam masala powder
1/2 cup soaked overnight urad dal
1/2 teaspoon garlic paste
- Soak sabut urad and rajma overnight in three cups of water. Drain it and pressure cook in 4 cups of water with a pinch of salt.
- Take a kadhai on medium flame, then heat the oil and add some cumin seeds. Once the cumin seeds crackle you can add half ginger-garlic paste and stir for some time. Then you can add some onions, chopped green chillies and tomato puree, fry until the mix turns golden. You can accentuate the taste of this recipe by adding one tablespoon almond paste, which you can prepare with soaked almond. This will make the recipe more creamy.
- Once the bhuna masala is ready you can add the pressure cooked Rajma and dal, and bring to boil.
- Then add some garam masala and salt as per your taste. Stir well and bring to boil, if you think that the paste is too thick you can add some water. Then add some fresh cream to this recipe and stir well.