Eggplant Dhal Curry With Basmati Rice

This eggplant dhal curry is a flavorful and hearty dish made with tender eggplant and protein-rich lentils, served over fluffy basmati rice. It's a perfect combination of spices and textures, making it a satisfying meal for any occasion.

This recipe is indian style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

• Core ingredients include ginger, red lentils, onion, black pepper.
• Follow all 10 steps in order for the intended texture and doneness.
• Ingredient quantities listed below are for 4 servings.

Ingredients

• 1 tbsp ginger (grated)
• 1 cups red lentils (rinsed)
• 1 medium onion (chopped)
• 1 tsp black pepper
• 1 tsp cumin
• 2 tbsp curry powder
• 3 cloves garlic (minced)
• 1 cups basmati rice (rinsed)
• 2 cups water
• 1 tsp salt
• 1 cups coconut milk
• 2 tbsp vegetable oil
• 0.5 cups fresh cilantro (chopped)
• 1 medium eggplant (diced)

Instructions

1. In a medium pot, combine the rinsed basmati rice and water, and bring to a boil.
2. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed.
3. While the rice is cooking, heat the vegetable oil in a large pan over medium heat.
4. Add the chopped onion, minced garlic, and grated ginger to the pan, and sauté until the onion is translucent.
5. Stir in the diced eggplant and cook for about 5 minutes until it begins to soften.
6. Add the curry powder, cumin, salt, and black pepper, stirring to coat the vegetables evenly.
7. Pour in the rinsed red lentils and coconut milk, then bring the mixture to a gentle simmer.
8. Cover and cook for about 20 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.
9. Once the rice is cooked, fluff it with a fork and serve it on plates topped with the eggplant dhal curry.
10. Garnish with chopped fresh cilantro before serving.

Nutrition (per serving)

• Calories: 380
• Protein: 12 g
• Fat: 14 g
• Carbohydrates: 56 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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