Spicy Tarka Daal with Roasted Aubergine
By Waitrose & Partners Recipes. waitrose.com/recipes
2 1⁄2 tbsp vegetable oil
1 clove garlic, finely grated
1 tbsp lemon juice
1⁄2 tsp ground cumin
1⁄2 tsp ground coriander
1 aubergine, cut into 8 wedges
1 echalion shallot, sliced into 0.3cm-thick rings
400g pack The Spice Tailor Spicy Tarka Lentil Daal
2 tbsp natural yogurt (or dairy-free alternative)
Handful coriander leaves
Naan breads or steamed brown rice, to serve (optional)
Preheat the oven to 200°C, gas mark 6. On a large baking tray, combine 2 tbsp oil, the garlic, lemon juice, cumin and coriander with a pinch of salt. Add the aubergine wedges and shallot rings and toss to coat in the spices. Spread out and cook for 20-25 minutes, stirring every 10 minutes until the shallot is deep golden and the aubergine is tender.
When the aubergine is ready, cook the daal as follows: heat the remaining 1⁄2 tbsp oil in a large saucepan over a medium-high heat. Add the whole spices from the daal kit and sizzle for 15 seconds, then stir in the lentils and the tarka sauce (small pouch) plus 4-5 tbsp water, and simmer for a few minutes until it reaches a thick, creamy consistency.
Divide the daal between bowls and top with the aubergineand shallots, the yogurt and coriander leaves. Some naanbreads or brown rice would go nicely alongside, if liked.
- COOK’S TIP Get ahead by roasting the aubergine and shallots a few hours in advance. Simply cover, chill, then reheat in the oven until piping hot throughout before serving.
We recently printed an error with the incorrect method for this recipe – please accept our apologies.