Eggplant, (mushroom) and yellow dal curry

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Eggplant (mushroom) yellow dal curry.

Ingredients:

- 1 cup yellow split pigeon lentils (toor dal)

- 1 eggplant (about 250gm/2 cups), peeled and cut into 1 cm cubes

- 1 cup chopped mushrooms (optional)

-  neutral oil, such as safflower or canola

- 1/2 cup finely chopped yellow onion

- 1 tablespoon grated ginger

- 2 garlic cloves, minced

- 2 dried red chilies

- 5 curry leaves

- 1/2 teaspoon ground turmeric

- 21/2 cups water

- Salt, to taste

Instructions:

1. Rinse the lentils in cold water and drain. Soak for 30 minutes.

2. In a pressure cooker, combine the  

• lentils 1 cup

• ginger 1tblspn grated

• garlic 2 cloves

• dried chilies 2 dried

• curry leaves x 5

• ground turmeric 1/2 tspn

• 21/2 cups of water. 

Bring up to pressure over high heat, then reduce the heat to low and cook for 10 minutes. Let it release naturally.

3. While the lentils are cooking, preheat the oven to 375°F (190°C) and line a roasting tray with parchment paper.

4. Toss the 2 cups of eggplant cubes (and optional mushrooms) with the oil and salt, then spread them out in a single layer on the prepared tray. Roast for 20-25 minutes, or until the eggplant is tender and lightly browned.

5. In a separate pan, heat some oil over medium heat. Add the chopped onion 1/2 cup and sauté until soft and translucent, about 5-7 minutes.

6. Add the cooked lentils and roasted eggplant (and optional mushrooms) to the pan with the onions, and stir to combine. Cook for an additional 5-10 minutes until the flavours have melded together and it's the consistency you like.

7. Season with salt to taste, and serve hot with rice or naan.

Note: This recipe is adapted from the Eggplant Dal Recipe by NYT Cooking.