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Recipe Tags: Curries Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Main Dish Beans Rice Vegetables Asian Indian Vegan Vegetarian Dietary Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Lentils Healthy 2 Low In Something Pasta Rice And Grains Long Grain Rice Taste Mood Presentation Served Hot 4 Hours Or Less

Eggplant And Dhal Curry With Basmati Rice

I put together three of my favorite dishes to create an outstanding curry side.

Steps

Preheat oven to 400 , stab the eggplant with a fork a couple of times and put in a small casserole dish , uncovered on the middle rack for 30 minutes.
When done , run under some cool water and peel of skin , and scrape out all of the seeds.
Place in a food processor.
While the eggplant is roasting , brown the basmati rice in a skillet with 2t of olive oil , the turmeric , salt , and cumin seeds for 5 minutes.
Then add the 2 cups water , bring to a boil , cover and simmer on low for 20 minutes.
Start the lentils cooking in a pot with about 2 of water covering them.
Bring them to a boil and then cover and simmer for 30 minutes or until the water is almost gone.
After they are done cooking , put them along with 2t of lentil water in the food processor with the eggplant.
In a small skillet , cook 3t olive oil , the mustard seeds , the chopped onions , and the garlic.
After onions are tender and mustard seeds start sputtering , add the salt and the curry seasoning.
Stir in a han.

Ingredients

eggplant, lentils, basmati rice, olive oil, turmeric, salt, cumin seeds, water, mustard seeds, onion, garlic, curry powder, baby spinach, tomato puree, cayenne powder