Eggplant Dal Sauce
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
|
*
|
| ⅔ | cup |
lentils, red (masoor dal)
|
|
| 2 | cups |
water
|
|
| 2 | teaspoons |
mustard seeds, black
|
|
| 1 | teaspoon |
coriander
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 1 | each |
red chili peppers
dried |
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
|
*
|
| 158 | ml |
lentils, red (masoor dal)
|
|
| 473 | ml |
water
|
|
| 1E+1 | ml |
mustard seeds, black
|
|
| 5 | ml |
coriander
|
|
| 5 | ml |
cumin
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 1 | each |
red chili peppers
dried |
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Roast the eggplant in a 400-degree 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 to 10 minutes to blend all the flavors.
