Recipe for Eggplant Dal Sauce


1 medium eggplant
2/3 cup red lentils
2 cup water
2 teaspoon black mustard seeds
1 teaspoon coriander
1 teaspoon cumin
1 cinnamon stick
1 dried red chili cayenne pepper to t; aste salt to taste


Roast the eggplant in a 400-degree oven for an hour (stab it first with a fork). A half hour or twenty minutes before you anticipate the eggplant will be done, pop the mustard seeds in a medium sized saucepan, then add lentils, water and spices. Bring to a boil and gently simmer until the eggplant is finished cooking, then remove eggplant from oven, slit open, scoop out innards, chop them coarsely and add to lentils. Cook another 5-10 minutes to blend all the flavors. This would probably make a respectable soup if it were thinned out with more water and broth, but I served it overů

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