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    Eggplant Dal

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    ParlainthTownie

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    © All Rights Reserved
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    Eggplant Dal

    Uploaded by

    ParlainthTownie
    1 views2 pages

    Copyright

    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
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    1 views2 pages

    Eggplant Dal

    Uploaded by

    ParlainthTownie

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Eggplant Dal

    By Kay Chun

    Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
    Total Time 40 minutes
    This hearty meal takes flavor inspiration from Indian masoor dal, spiced and creamy red lentils. Here, eggplant pairs
    with the fragrant spices of dal and brings a silky texture to the final dish. Cumin seeds, coriander, garlic, ginger and
    fresh chiles are bloomed in ghee to release their fragrant aromas as they toast before they’re simmered with lentils
    and eggplant to form a rich, perfumed stew.

    INGREDIENTS
    Yield:4 servings

     ¼cup neutral oil, such as safflower or canola


     1cup finely chopped yellow onion
     1large eggplant (about 1 pound), peeled and cut into ½-inch cubes (about 4 cups)
     Salt and black pepper
     2tablespoons ghee
     1tablespoon minced garlic
     1tablespoon minced fresh ginger
     1red or green serrano chile, finely chopped
     2teaspoons cumin seeds
     1teaspoon ground coriander
     1medium tomato, cut into ¼-inch pieces
     1cup red lentils, rinsed
     Chopped cilantro and basmati rice or naan, for serving

    PREPARATION
    1. Step 1
    In a large Dutch oven, heat oil over medium. Add onion and eggplant, and season with salt and pepper. Cook,
    stirring occasionally, until eggplant is softened and starting to break down, about 8 minutes. Add 2
    tablespoons water and stir up the browned bits on the bottom of the pot. Cook until all of the water is
    absorbed, then transfer eggplant mixture to a bowl.
    2. Step 2
    Melt ghee in the pot over medium heat. Add garlic, ginger, chile, cumin seeds and coriander, and stir
    constantly until fragrant (be careful not to burn), about 30 seconds. Add tomato and cook, stirring
    occasionally, until completely broken down and lightly caramelized, about 8 minutes. Stir in eggplant
    mixture.
    3. Step 3
    Add lentils and 3 cups water to the pot, and season with salt and pepper. Bring to a boil over high heat, then
    cover, reduce heat to medium-low and simmer until lentils are tender and mixture is thickened, about 15
    minutes. Season with salt and pepper.
    4. Step 4
    Divide dal among bowls and garnish with cilantro. Serve with rice or naan.

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