Careme

Instructions

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1. 1.

   Prepare the vegetables and lentils:

   • Rinse 1 cup (7 oz) red lentils until the water is mostly clear.
   • Cut 12 oz Japanese eggplant into 3/4-inch cubes.
   • Finely dice 6 oz Walla Walla sweet onion.
   • Chop 8 oz Roma tomatoes.
   • Mince 2 garlic cloves.
   • Grate 1 tablespoon peeled ginger.

   Keep each prepared ingredient separate.

2. 2.

   Combine 1/2 cup jasmine rice, 1 cup water, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; keep warm while finishing the dal.

3. 3.

   While the rice cooks, heat 1 tablespoon neutral cooking oil in a wide saucepan over medium-high heat. Add the cubed eggplant and 1/4 teaspoon kosher salt; cook for 5–6 minutes, stirring occasionally, until browned and beginning to soften. Transfer the eggplant to a plate.

4. 4.

   Reduce the heat to medium and add 1 tablespoon neutral cooking oil to the same saucepan. Add:

   • 1 teaspoon black mustard seeds
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon red pepper flakes

   Stir for 30 seconds until fragrant. Add the diced onion and cook for 3 minutes. Stir in the minced garlic and grated ginger for 30 seconds, then add the chopped tomatoes and cook for 3 minutes, crushing them lightly as they soften.

5. 5.

   Stir the rinsed lentils, 1 3/4 cups water, and 3/4 teaspoon kosher salt into the tomato-spice base. Bring to a boil, reduce the heat to maintain a gentle simmer, and cook uncovered for 18–20 minutes, stirring occasionally, until the lentils are creamy. Add a splash of water only if the dal becomes too thick before the lentils are tender.

6. 6.

   Return the browned eggplant to the dal and simmer for 5 minutes, until tender but still holding its shape. Remove from the heat and stir in 1 tablespoon lemon juice.

7. 7.

   Fluff the rice and divide it between two shallow bowls. Spoon the eggplant red lentil dal alongside or over the rice, then finish each serving with half of the 2 tablespoons chopped cilantro.

Want more detail? See the temperature guide.