Diabetes-friendly recipe for 2 people, takes only 25 mins; recipe has red lentil, turmeric, tamarind, vegetable oil, onion, garlic clove, ginger, curry powder, aubergine and basmati rice.
Sweet & sour lentil dhal with grilled aubergine
Course: Diabetes-friendly
Servings
2
servings
Prep time
10 mins
Ingredients
- Turmeric: 1 tsp turmeric
- Vegetable Oil: 2 tbsp vegetable oil
- Garlic Clove: 1 garlic clove, finely chopped
- Onion: 1 medium onion, thinly sliced
- Curry Powder: 1 tsp curry powder
- Aubergine: 1 medium aubergine, cut into 2 cm slices
- Red Lentil: 100g red lentils, rinsed
- Ginger: 3cm/1 1/4 inch piece ginger, grated
- Basmati Rice: cooked basmati rice, lime or mango chutney and a few coriander leaves, to serve, if you like
- Tamarind: 1 tbsp tamarind paste (we used Bart)
Directions
- Cover the lentils, turmeric and tamarind paste with 500ml water. Add some salt and boil for 15 mins or until very soft. Skim off any foam that forms on the top. Meanwhile, heat 1 tbsp of the oil and cook the onion, garlic and ginger until golden, about 5 mins.
- Add the curry powder and cook for a further 2 mins. Pour in the lentil mixture and cook for another 10 mins.
- Meanwhile, heat a griddle pan until very hot. Rub the remaining oil over the aubergine slices and season. Cook for 2-3 mins each side until cooked through and charred. Eat with basmati rice, lime or mango chutney and a sprinkling of coriander, if you like.
