Best 2 Eggplant And Dhal Curry With Basmati Rice Recipes

Embark on a culinary journey to savor the vibrant flavors of Eggplant and Dhal Curry with Basmati Rice, a delectable vegan dish that tantalizes your taste buds. This hearty and wholesome meal combines the richness of eggplant, the earthy flavors of dhal lentils, and the aromatic spices of Indian cuisine. Indulge in the symphony of textures as tender eggplant and creamy dhal lentils harmoniously blend with the fluffy basmati rice. Each bite offers a delightful interplay of flavors, from the smoky notes of roasted eggplant to the nutty sweetness of lentils, all complemented by the warmth of aromatic spices. This recipe not only satisfies your taste buds but also nourishes your body with a balanced combination of protein, fiber, and essential vitamins. Prepare to be captivated by the vibrant colors and enticing aromas as you delve into this culinary masterpiece. Additionally, discover variations of this recipe that cater to different dietary preferences, including a gluten-free and a low-carb version.

Here are our top 2 tried and tested recipes!

EGGPLANT AND RICE

Eggplant and Rice image

Delicious! We are always searching for different rice recipes and this was great! We served it with Carne con Papas (Stew Meat with Diced Potatoes) with the gravy and steamed vegetables. Found it on mealsforyou.com (Recipe not posted yet).

Provided by Manami

Categories Long Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon virgin olive oil
1 teaspoon virgin olive oil
3/4 cup onion, finely chopped
2 garlic cloves, minced
1 small eggplant, peeled and cut into 1/2 inch cubes
1/2 tomatoes, finely chopped
1 bay leaf
1/2 teaspoon thyme or 2 teaspoons fresh thyme, minced
1 cup long grain rice
2 cups water or 2 cups chicken stock
parsley, chopped fine for garnish

Steps:

Heat oil in a heavy saucepan over medium high heat.
Sauté onion and garlic 3-4 minutes or until onion is softened.
Stir in next 4 ingredients (eggplant, tomato, bay leaf & thyme) and mix thoroughly.
Cover saucepan and simmer 3 minutes.
Stir in remaining ingredients (rice & chicken stock) and salt and pepper to taste and return to a boil.
Immediately reduce heat to low.
Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
For vegetarian do not use Chicken stock.

Nutrition Facts : Calories 259.2, Fat 5.1, SaturatedFat 0.8, Sodium 9.4, Carbohydrate 48.9, Fiber 5.9, Sugar 5, Protein 5.2

EGGPLANT AND DHAL CURRY WITH BASMATI RICE

Eggplant and Dhal Curry With Basmati Rice image

Make and share this Eggplant and Dhal Curry With Basmati Rice recipe from Food.com.

Provided by Havens

Categories Curries

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 medium eggplant
1 1/2 cups lentils
1 cup white basmati rice
2 tablespoons olive oil
1/2 teaspoon turmeric
1/2 teaspoon salt
1 1/2 teaspoons cumin seeds
2 cups water
3 tablespoons olive oil
1 teaspoon mustard seeds
1/4 cup chopped onion
1 teaspoon minced garlic
1 teaspoon salt
1 1/2 tablespoons curry powder
1/2 cup Baby Spinach
1/4 cup tomato puree or 1/4 cup tomato soup
1/4 teaspoon cayenne powder (optional)

Steps:

Preheat oven to 400', stab the eggplant with a fork a couple of times and put in a small casserole dish, uncovered on the middle rack for 30 minutes. When done, run under some cool water and peel of skin, and scrape out all of the seeds. Place in a food processor. (do not process until all the ingredients are ready.)
While the eggplant is roasting, brown the basmati rice in a skillet with 2T of olive oil, the turmeric, salt, and cumin seeds for 5 minutes. Then add the 2 cups water, bring to a boil, cover and simmer on low for 20 minutes.
Start the lentils cooking in a pot with about 2" of water covering them. Bring them to a boil and then cover and simmer for 30 minutes or until the water is almost gone. After they are done cooking, put them along with 2T of lentil water in the food processor with the eggplant.
In a small skillet, cook 3T olive oil, the mustard seeds, the chopped onions, and the garlic. (This dish is not spicy, but if you want it to be, just add the cayenne to this mixture.) After onions are tender and mustard seeds start sputtering, add the salt and the curry seasoning. Stir in a handful of washed baby spinach and wilt into the mixture. Add all of this to the food processor and process on low with the eggplant and the lentils. Add the cup of pureed tomatoes (I use some leftover homemade tomato soup that has pureed tomatoes, a little sugar, salt, and tomato paste in it)and process it all up and then enjoy.

Tips:

For a creamier sauce, blend a portion of the lentils before adding them back to the pot.
Use vegetable broth instead of water for a richer flavor.
Add a teaspoon of garam masala or curry powder for a more intense flavor.
If you don't have eggplant, you can substitute another vegetable such as zucchini or sweet potato.
Serve the curry with basmati rice, naan bread, or roti.

Conclusion:

Eggplant and dhal curry is a delicious and nutritious dish that is perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. The combination of eggplant, lentils, and spices creates a flavorful and satisfying curry that is sure to please everyone at the table.

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