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Eggplant Dal

By cooking.nytimes.com

Eggplant Dal

Cook:40min

Updated at: Fri, 22 Nov 2024 00:05:48 GMT

Nutrition balance score

Great

Glycemic Index

32

Low

Glycemic Load

15

Moderate

Nutrition per serving

Calories427.5 kcal (21%)

Total Fat21.4 g (31%)

Carbs47.1 g (18%)

Sugars7.2 g (8%)

Protein14.1 g (28%)

Sodium203.2 mg (10%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¼ cupneutral oil

such as safflower or canola

1 cupyellow onion

1 poundeggplant

large, peeled and cut into 1/2-inch cubes

2 tablespoonsghee

1 tablespoonminced garlic

1 tablespoonfresh ginger

1red serrano chile

or green, finely chopped

2 teaspoonscumin seeds

1 teaspoonground coriander

medium, cut into 1/4-inch pieces

1 cupred lentils

or naan, for serving

Instructions

View on cooking.nytimes.com

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Notes

5 liked

1 disliked

Makes leftovers

Delicious

Easy

Go-to

Under 30 minutes

Mandy· last year

Makes leftovers

Unfortunately I didn’t read the reviews before making this dish. It was indeed bland as others said. I added some garam masala and tamarind paste, and a squeeze of orange at the end to try to perk it up. Also added a bit of sirracha to my bowl when eating. It’s edible but probably something I wouldn’t spend the time to make again.

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