Ingredients:
300g lentils
3 onions, finely chopped
3 green chillies
1/4 tsp chilli powder
1/4 tsp ground turmeric
1/4 tsp ground coriander seeds
1/4 tsp ground cumin
1 aubergine (eggplant), cut into small pieces
30g ghee or butter
1 tsp salt (or to taste)
1/2 tsp whole mustard seeds
pinch of asafoetida (hing)
squeeze of lemon juice
Method:
Bring 1.25l water to a boil then add the lentils and onions. Bring back to a boil and cook for between 15 and 30 minutes (depending on the type of lentil), or until the lentil are tender. At this point add the spices (except the mustard seeds), aubergine and salt.
Bring back to a boil and cook for about 15 minutes more, or until the aubergine pieces are tender.
Heat the ghee or butter in a frying pan and add the mustard seeds and the asafoetida. As soon as the mustard seeds begin to pop take the frying pan off the heat and turn its contents into the pan with the lentils. Mix well to combine, cover the pan and cook until the mixture is thick.
Add a squeeze of lemon juice, turn into a serving dish and serve to accompany plain boiled rice.
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