Indian Dhal With Tomato And Aubergine

• 1 cup red lentil
• 2 cups water
• 1/2 teaspoon turmeric powder
• 1 large aubergine, diced into 1/2 inch pieces
• 3 green chilies, chopped
• 1 large tomatoes, chopped
• 1 garlic clove, chopped
• 3 tablespoons oil
• 1/4 teaspoon black mustard seeds
• 1/4 teaspoon cumin seed
• 3 dried red chilies, chopped
• 1/4 teaspoon chili powder
• juice of one lemon
• salt

1. Boil the lentils with the turmeric in the water till soft. Remove from the Heat and set aside.
2. Heat the oil in a small pan and fry the seeds till they splutter.
3. Add the green chillies, eggplant, chilli powder and salt.
4. Fry for 30 seconds and add the tomato.
5. Cook till the tomato and aubergine is soft, add the lemon juice
6. Add the lentil mixture to the spiced vegetables, reduce the heat and cook over low heat for 5 minutes.
7. Serve as a side to a good curry and enjoy.

red lentil, water, turmeric powder, aubergine, green chilies, tomatoes, garlic, oil, black mustard seeds, cumin, red chilies, chili powder, lemon, salt

Taken from www.food.com/recipe/indian-dhal-with-tomato-and-aubergine-449192 (may not work)