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Eggplant Dal Sauce

Cuisine: Indian
Serves: 4 people

Recipe Ingredients

1   Eggplant (medium)
2/3 cup 157mlRed lentils
2 cups 474mlWater
2 teaspoons 10mlBlack mustard seeds
1 teaspoon 5mlCoriander
1 teaspoon 5mlCumin
1   Cinnamon stick
1   Cayenne pepper to taste
  To taste

Recipe Instructions

Roast the eggplant in a 400F oven for an hour (stab it first with a fork). A half hour or twenty minutes before you anticipate the eggplant will be done, pop the mustard seeds in a medium sized saucepan, then add lentils, water and spices. Bring to a boil and gently simmer until the eggplant is finished cooking, then remove eggplant from oven, slit open, scoop out innards, chop them coarsely and add to lentils. Cook another 5-10 minutes to blend all the flavors.

Source:
Kirstin Reade Wilcox From Fatfree Digest April-May 1994,

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