Eggplant and Dhal Curry With Basmati Rice

PROS

This meal is packed with protein and essential nutrients from the lentils and eggplants.
The dish is also very versatile.
It can be served as a main course or as a hearty side dish.

CONS

The dish is a bit time-consuming to prepare since it has many ingredients that need to be cooked separately before combining them.

HEALTH & BENEFITS

Eggplant contains a high amount of antioxidants, making it beneficial for reducing the risk of heart disease and cancer. The dish is also rich in proteins and dietary fiber from the lentils, which can aid in digestion and promote weight loss. The spices used in this dish, such as cumin seeds, turmeric, and mustard seeds, contain anti-inflammatory properties that can benefit overall health and wellness.

	1 medium eggplant
	1 1/2 cups lentils
	1 cup white basmati rice
	2 tablespoons olive oil
	1/2 teaspoon turmeric
	1/2 teaspoon salt
	1 1/2 teaspoons cumin seeds
	2 cups water
	3 tablespoons olive oil
	1 teaspoon mustard seeds
	1/4 cup chopped onion
	1 teaspoon minced garlic
	1 teaspoon salt
	1 1/2 tablespoons curry powder
	1/2 cup Baby Spinach
	1/4 cup tomato puree or 1/4 cup tomato soup
	1/4 teaspoon cayenne powder ( optional )

1.	Rinse the lentils and soak in warm water for half an hour.
2.	Drain the lentils, add them to a medium-sized pot with 2 cups of water, turmeric, and salt. Cook over medium-high heat for about 30 minutes until the lentils are tender.
3.	Wash the eggplant, cut it into cubes, and sprinkle salt over it. Leave it aside for about 30 minutes.
4.	In a medium-sized pot, heat 2 tablespoons of olive oil and add mustard seeds. Wait for them to start popping, then add cumin seeds and chopped onions. Saute for around 5 minutes until the onions become translucent.
5.	Now, add minced garlic, curry powder, and cayenne powder if using. Saute for about 2 minutes.
6.	Add diced eggplant, baby spinach, and tomato puree or soup. Stir all the ingredients well and cover the pot, cooking for about 10 minutes until the eggplant is soft.
7.	Add the cooked dish to the pot containing lentils, mix gently, and cook for a further 10 minutes until all the ingredients are well combined.
8.	Rinse the basmati rice in cold water, add it to a pot with twice the amount of water and 1/2 teaspoon of salt. Bring to a boil, then reduce the heat and simmer over low heat for about 20 minutes.
9.	Drain the cooked rice and serve with the prepared eggplant and dhal curry.

Eggplant and Dhal Curry With Basmati Rice

Eggplant and Dhal Curry With Basmati Rice for a healthy and hearty meal

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Nutrision Information

Eggplant and Dhal Curry With Basmati Rice is a favorite comfort food dish that's originated from the Indian subcontinent. The dish is a perfect healthy and hearty one pot dish that offers a different flavor and texture. This curry is vegan, gluten-free, and highly nutritious.

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PROS

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HEALTH & BENEFITS

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