A dhal inspired recipe packed with seasonal vegetables such as pumpkin and cauliflower. The dish can be served like that or with a layer of Basmati rice.
- SERVE:
- PREPARATION: 15 minutes
- COOK: 30 minutes
- DIFFICULTY:
What do you need?
- 150 g of red split lentils
- 150 g of eggplant/ aubergine
- 1 onion
- 200 g of cauliflower
- 200 g of pumpkin
- 1 tablespoon of olive oil
- Vegetable stock
- Pepper
- Parsley
How to make a Dhal style meal with pumpkin, cauliflower, and eggplant?
- Wash carefully all the vegetables
- Rinse the lentils and soak them for 10 minutes
This step is optional as usually dry good needs to be soaked but for the red lentils, it is not compulsory because they are quite thin
- Peel the aubergine, pumpkin and onion
I found the taste of the aubergine better (less sour) when the skin is removed, but this is up to your preference
- Put the aubergine and pumpkin in square pieces
- Chop roughly the cauliflower
- Chop the onion
- In a large pan, heat the olive oil
- Then cook for a couple of minutes the chopped onion
- Then add the aubergine, pumpkin and cauliflower and stir it for at least 5 minutes
- Then add the drained red split lentils
- Add the vegetable stock to the pan and cover all with water
- Steam it for 30 minutes at medium heat
Check regularly that the water level is not too high or too low as the lentils will absorb the water
- Add pepper
- And serve it straight away with parsley on top
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