Vegan Dal | Hidden Veg Red Lentil Dal

• 1 1/2 cups red lentils, washed and soaked for 2 hours (if time allows)
• 1 teaspoon ground turmeric
• 1 liter filtered water
• 1 bay leaf
• 1/2 red onion, sliced
• 2 tablespoons cumin seeds
• 6 curry leaves
• 1 eggplant, pierced and stuffed with 4-6 peeled garlic cloves then roasted for 1-1 1/2 hours
• 1 tablespoon salt
• 1 tablespoon garam masala

1. Tip lentils into a medium saucepan. Cover with the water and add turmeric and bay leaf. Stir and bring to a boil, then reduce to a simmer and cook for 10-15 minutes until the water has reduced and the lentils are soft.
2. After roasting the eggplant, remove its skin and mash the flesh in a bowl, ensuring the garlic is mashed and mixed well. Set aside.
3. Heat some oil in a pan over a medium heat. Add the onion and allow it to caramelise, about 10 minutes. Add the cumin seeds and cook for a further 2-3 minutes until fragrant then add curry leaves and stir for 1 minute.
4. Tip the onion mix into the saucepan of red lentils and stir. Add mashed eggplant, salt and garam masala and cook for a further 10 minutes. Season further if required.
5. Serve with brown rice, fresh herbs and tamarind chutney.

red lentils, ground turmeric, water, bay leaf, red onion, cumin seeds, curry, eggplant, salt, garam masala

Taken from food52.com/recipes/71777-vegan-dal-hidden-veg-red-lentil-dal (may not work)