Red Lentil and Aubergine Dahl

Tue, 8 September 2026

A rich, gently spiced dahl with the aubergine cooked until very soft so it almost melts into the

lentils.

Serves 4–6

Ingredients

300g red lentils

2 medium aubergines, cut into 2cm cubes

2 onions, finely sliced

4 cloves garlic, finely chopped

30g fresh ginger, grated

2 tsp cumin seeds

1 tsp mustard seeds

5 green cardamom pods, lightly crushed

1 cinnamon stick

2 tsp garam masala

1 large bunch fresh coriander

1.2 litres water

4 tbsp vegetable oil

Salt

Method

Cook the aubergine. Heat 2 tablespoons of oil in a wide heavy-based pan. Add the

aubergine with a good pinch of salt and cook over a fairly high heat for 8–10 minutes, turning

regularly, until well coloured and beginning to soften. Remove and set aside.

Build the spice base. Add the remaining oil to the same pan. Add the cumin seeds, mustard

seeds, cardamom pods and cinnamon stick. Fry for about 30–45 seconds until the mustard

seeds begin to pop and the spices become aromatic.

Add the sliced onions and a pinch of salt. Cook gently for 8–10 minutes until completely soft

and lightly golden. Add the garlic and ginger and cook for another 2 minutes.

Add the garam masala and cook for 30 seconds. Stir in the washed red lentils, followed by

approximately 1 litre of the water.

Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally. Add the

cooked aubergine and continue cooking for another 10–15 minutes, adding the remaining

water as necessary.

The finished dahl should be thick, creamy and spoonable, with the lentils completely broken

down and some of the aubergine melting into the sauce while a few pieces remain intact.

Remove the cinnamon stick and cardamom pods if you can find them. Season generously

with salt.

Roughly chop the coriander. Stir the chopped coriander stalks and half the leaves through

the hot dahl just before serving, then finish generously with the remaining fresh coriander

leaves.

Optional chef's touch: Keep back a teaspoon each of cumin and mustard seeds. Fry them

quickly in a tablespoon of hot oil until aromatic, then spoon the sizzling oil and seeds over

the finished dahl.

Courgette Bhaji

Crisp-edged, lightly spiced courgette bhajis with a soft centre.

Makes 12–15 bhajis

Ingredients

500g courgettes, coarsely grated

120g plain flour

1 tsp mustard seeds

1 tsp nigella seeds

1 tsp cumin seeds

1½ tsp garam masala

1 tsp fine salt

Vegetable oil, for frying

Method

Prepare the courgettes. Coarsely grate the courgettes, mix with the salt and leave for 10

minutes. Squeeze them firmly with your hands to remove excess liquid, but reserve some of

the courgette water.

Put the courgette into a bowl and add the mustard seeds, nigella seeds, cumin seeds and

garam masala.

Add the flour and mix thoroughly. The remaining moisture in the courgettes should bring

everything together into a thick, sticky batter. If it feels too dry, add a tablespoon or two of the

reserved courgette water. Avoid making the mixture runny.

Heat approximately 2cm of vegetable oil in a heavy frying pan to around 170–175°C.

Take heaped tablespoons of the mixture and gently flatten them before carefully lowering

into the oil.

Fry in batches for 2–3 minutes per side, until deeply golden and crisp around the edges.

Don't overcrowd the pan.

Drain well and season immediately with a small pinch of salt.

For extra-crisp bhajis: Make them quite thin and irregular rather than perfectly shaped—the

loose strands of courgette around the edges become particularly crisp