Eggplant Dal Sauce

Course : Curry
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 medium eggplant
2/3 cup red lentils
2 cups water
2 teaspoons black mustard seeds
1 teaspoon coriander
1 teaspoon cumin
1 piece cinnamon stick
1 teaspoon cayenne pepper to taste

Preparation / Directions:

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,

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes