Daal Bademjan (hazaragi Lentil And Eggplant Curry)

Daal Bademjan is a traditional Hazaragi dish that combines the earthy flavors of lentils with the rich, creamy texture of eggplant. This hearty and comforting curry is a staple in Hazaragi cuisine, known for its aromatic spices and wholesome ingredients.

Vegetarian Gluten Free Main Course Hazaragi Hazaragi Cuisine Lentil Curry Eggplant Recipe
Daal Bademjan (hazaragi Lentil And Eggplant Curry)

Ingredients

  • 1 cup red lentils
  • 2 medium eggplants, diced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 2 tomatoes, chopped
  • 2 cups vegetable broth
  • Salt to taste
  • 2 tablespoons olive oil

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until the onions are translucent.
  2. Add the turmeric, cumin, coriander, and cayenne pepper to the pot, and stir for 1-2 minutes to toast the spices.
  3. Add the diced eggplants and tomatoes to the pot, and cook for 5-7 minutes until the eggplants are slightly softened.
  4. Rinse the red lentils and add them to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils are tender.
  5. Season with salt to taste, and serve the Daal Bademjan hot with rice or bread.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
15g
Carbohydrates
40g
Fat
10g

Supplies

Large pot Wooden spoon Knife Cutting board

Tools

Saucepan Measuring cups and spoons

Serving suggestions

Serving suggestions: Serve Daal Bademjan with naan bread or steamed basmati rice for a complete meal.

Tips & tricks

Tips: For a creamier texture, you can mash some of the cooked lentils and eggplants before serving.

Cost

$10