Masoor Dal (Red Lentil Curry) with Roasted Eggplant

Name: Masoor Dal (Red Lentil Curry) with Roasted Eggplant
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 medium eggplants (cubed, or 4-5 smaller varieties); 3 tbsp olive oil; ½ tsp sea salt; 1 ¼ cups dried red lentils (255g); 3 ¾ cups water (937ml); 2 tbsp coconut oil (or a neutral flavoured cooking oil); 1 tsp cumin seeds; 1 tsp black mustard seeds; 1 onion (finely diced); 1 tbsp ginger (finely grated); ¾ tsp garam masala; ¾ tsp turmeric; 1 ½ tsp ground coriander seeds; 3 tomatoes, well chopped (or 240 grams cherry tomatoes); 4 garlic cloves (minced); 2-3 green chillies (remove seeds if you don't like things too hot); 1 tsp salt; a good crack of black pepper

Instructions

Prep:10minCook:30min

This popular red lentil Dal (Masoor Dal) is a deliciously aromatic and light Indian curry. Easy to make and naturally gluten-free, this high-fibre (22g per serve!) vegan curry is a healthy, budget-friendly vegan dinner option ready in around 40-minutes. Main ingredients: red lentils, tomatoes, spices, garlic, ginger, green chilli, eggplant.

Updated at: Fri, 10 Jul 2026 08:30:15 GMT