Tarka dhal with crispy aubergine & potato

I make this meal when I am bored of eating meat all week. I feel the crispy aubergine and potato adds a real exciting element to the dish.

You can easily freeze the dhal once boiled which leaves the tarka to be done when your ready to eat.

Serves approx 6 people
 

Ingredients 
For Dhal
2 Cups of toor dhal (oily)
6 Cups of water
2 Medium onions (thinly sliced)
Handful of chopped coriander
5 Curry leaves
Salt
3-4 Cloves of garlic (thinly sliced)
1 Tomato (chopped)
1 tsp Cumin seeds
1 tsp Cumin powder
1 tsp Chilli flakes
1 tsp Chilli powder
1/4 trsp Turmeric powder
1 tsp Coriander powder
1/2 tsp Garam masala
1 Stick of cinnamon bark
Squeeze of fresh lemon
Sunflower oil

Crispy Aubergine & Potato 
1/2 Large aubergine (cut in small pieces)
2 Potatoes (cut in small pieces)
1/2 tsp Cumin powder
1/2 tsp Chilli powder
1/2 tsp Coriander powder
Handful of chopped coriander
1/2 tsp Garam masala
1/4 tsp Fennel Seeds
Squeeze of fresh lemon
3-4 tbs Self raising flour
Salt
Oil for frying


Method 

Wash the dhal in some cold running water then add to a large pot with the 6 cups of water, some salt and the cinnamon bark. Bring this to a boil on a high heat then cover and simmer on a low heat for approx 1 hour. I would suggest giving it a whisk up at the half way point and at the end as the dhal needs to blend in with the water. If you feel you want a thinner consistency of dhal you can add some more water at this point.

Now in a separate pan add about 3-4 tbs of sunflower oil and the sliced onions, curry leaves and cook on a high heat until golden brown and then add the garlic (do not move away from the stove). Take the pan off the heat after 2 min and add all the spices except the garam masala. Stir thoroughly and quickly add the chopped tomato. Put the pan back on high heat and when the mixture starts to sizzle then add to the dhal immediately and stir. Add the garam masala, squeeze of lemon and chopped coriander. 

To make the accompaniment of crispy aubergine & potato, cut the aubergine and potato into small pieces ensuring its not too thick so it cooks quickly when deep frying. Add this to a bowl with all the other ingredients listed and mix well. Now add some water very slowly until the aubergine and potato has a light coating over it. If you need to add more flour you can do so (remember its not a proper batter so you will see the vegetables through the coating). Now deep fry until golden brown and crispy.

Serve with some boiled rice or chapati.