Aubergine Dhal with Tomato & Onion Raita Recipe

Rinse the lentils in cold water and drain well.

Heat some oil in a pan and add the cumin seeds. Cook until they start to splutter.

Add the onions and garlic to the pan and sauté until they turn golden brown.

Stir in the coriander powder, turmeric powder, and chili powder. Cook for a minute.

Add the diced aubergines to the pan and cook until they are tender.

Stir in the lentils and add enough water to cover them. Bring to a boil and then simmer for about 20-25 minutes, or until the lentils are cooked and the mixture has thickened.

Meanwhile, prepare the tomato and onion raita by combining the chopped tomatoes, yogurt, cucumber, and fresh coriander in a bowl. Season with salt to taste.

Serve the aubergine dhal hot, garnished with fresh coriander. Serve with rice or naan bread and the tomato and onion raita on the side.