Dals Recipes - Aubergine with Yellow Split Peas Recipe

Ingredients

• 450g/1lb/2 1/2 cups yellow splits peas, soaked in cold water for 20 minutes

• 1.5l/2 1/2 pts/ 6 cups water

• 5ml/1tsp ground turmeric

• salt

• 45ml/3 tbsp oil

• 5ml/1 tsp black mustard seeds

• 5ml/1 tsp cumin seeds

• 1 onion, chopped

• 4 cloves garlic, crushed

• 1cm/1/2 in ginger root, finely chopped

• 1 green chili, finely chopped

• 15ml/1 tbsp ground coriander (cilantro)

• 1 tomato, skinned and chopped

• 1 aubergine (eggplant), cubed

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Method:

1. Boil the split in the water with the turmeric and salt for 20 minutes until tender. Heat the oil and fry the mustard and cumin seeds until the mustard seeds start crackling. Add the onion, garlic and ginger and fry until browned. Add the coriander and fry for 2 minutes, stirring constantly.

2. Add the tomato and cook for 4 minutes. Stir into the split peas with the aubergine. Cover and simmer for 10 minutes until the aubergine is tender. Serve hot with plain rice or chapatis, a chicken curry and a spinach dish.