- Roast the Aubergine
Preheat your oven to 200°C. Place the aubergine chunks on a large baking tray. Drizzle with olive oil, season with salt and pepper, and sprinkle Shemin’s Chaat Masala over them. Toss to coat, then spread in a single layer. Roast until golden brown and soft, about 25-30 minutes, turning halfway through. - Onion Time!
Heat a drizzle of oil in a large saucepan over medium-high heat. Once hot, add the onions and cook, stirring often, until softened and beginning to brown, 5-6 minutes. - Add the Flavour
Add Shemin’s Curry Paste and a splash of water, cook, stirring, for 1 minute. Add the tomato passata, red lentils, 700ml of water, vegetable or chicken stock cube, and sugar. Season with salt and pepper. Bring to a boil, then reduce the heat to medium and simmer for 20-25 minutes, stirring occasionally. If the mixture becomes too thick, add a splash of water. - Cook the Rice
While the dal is cooking, bring 600ml of water to the boil in a saucepan. Add 0.25 tsp of salt, then stir in the basmati rice. Lower the heat to medium, cover with a lid, and cook for 10 minutes. Remove the pan from the heat and leave the rice covered for another 10 minutes to steam. - Finish the Dal
Roughly chop the coriander, including the stalks. Once the lentils are soft, add the baby spinach a handful at a time, stirring until wilted. Stir through half the roasted aubergine, half the Greek yoghurt, and half the coriander. Taste and adjust the seasoning as needed. - Serve!
Divide the rice between plates, top with the dal, and add the remaining roasted aubergine and yoghurt. Garnish with the remaining coriander, serve with Shemin’s Indian Breads and enjoy!
Tips:
- Monitor Cooking Time: Red split lentils cook quickly (about 20-25 minutes), so keep an eye on them. They should become soft and mushy but still retain some shape. If they overcook, they can turn into a paste. Start checking around the 15-minute mark, and add a splash of water if the mixture becomes too thick.
Reviews
There are no reviews yet.