Ingredients with Measurements:
- 1 large eggplant, diced
- 1 cup red lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 tablespoon tomato paste
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add garlic and ginger and cook for another minute.
3. Add cumin, coriander, turmeric, and garam masala and cook for 1-2 minutes until fragrant.
4. Add diced eggplant and cook for 5 minutes until slightly softened.
5. Add red lentils, tomato paste, and vegetable broth. Stir to combine.
6. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until lentils are cooked and eggplant is tender.
7. Use an immersion blender to blend the mixture until smooth (optional).
8. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 8g
Carbohydrates: 44g
Protein: 14g
Fiber: 16g
Substitutions for ingredients:
- You can use any type of lentils instead of red lentils.
- You can use vegetable or chicken broth instead of vegetable broth.
- You can use any type of oil instead of olive oil.
Variations:
- You can add diced potatoes or carrots for extra vegetables.
- You can add diced chicken or tofu for extra protein.
- You can add coconut milk for a creamier texture.
Tips and tricks:
- Make sure to dice the eggplant into small pieces to ensure it cooks evenly.
- If you don't have an immersion blender, you can use a regular blender to blend the mixture in batches.
- Serve with rice or naan bread for a complete meal.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in a bowl with a dollop of yogurt and fresh cilantro on top.
Garnishes:
Fresh cilantro, yogurt, or sliced green onions.
Pairings:
- Serve with rice or naan bread.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Cucumber salad
- Roasted cauliflower
- Steamed broccoli
Troubleshooting advice:
- If the mixture is too thick, add more vegetable broth until desired consistency is reached.
- If the mixture is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the lentils and eggplant thoroughly to avoid any foodborne illnesses.
Food history:
Dhansak is a popular Indian dish that originated in the Parsi community. It is typically made with meat and lentils, but this vegetarian version uses eggplant instead.
Flavor profiles:
This dish is savory and slightly spicy with a hint of sweetness from the eggplant.
Serving suggestions:
Serve as a main dish with rice or naan bread and a side salad or roasted vegetables.
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Region: Indian