Dahl Tadka with Basmati Rice and Raita

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the basmati rice, cover with a lid and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and cut onion in half, dice half of the onion and thinly slice the other half. Peel and dice garlic. Cut eggplant into 1-2cm pieces. Pick and finely chop coriander & mint, discarding stems. Dice cucumber into 1cm pieces.

Heat a deep sided pan on medium heat with a drizzle of oil. Add diced onion and garlic, cook for 2 minutes. Add eggplant and cook for 2 minutes. Stir in curry powder, making sure all ingredients in the pan are coated in spice and cook for 1 minute.

Tip! When adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Add lentils, tomato paste/vege stock and 2¹⁄₂ cups water. Turn heat to low and cover, simmer for 12-15 minutes until lentils are soft. Stirring occasionally so lentils don’t stick to the bottom of the pan and burn. Stir in spinach and cook for 1 minute. Season with salt and pepper to taste.

Tip! If curry becomes too dry, add a little more water.

Heat a small pan on low-medium heat. Add butter and oil. When oil and butter are hot, add black mustard/cumin seeds and toast for 30 seconds making sure to stir continuously. Add onion and chilli (leave chilli out if you prefer less spice) and crisp, about 1 minute.

Tip! Make sure to watch the pot and stir onions, chilli and spices can burn easily.

Mix together cucumber, yoghurt and herbs together to make raita. Season with salt and pepper. Divide rice and dahl between bowls. Top the dahl with tadka and serve with raita on the side. Enjoy!

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the basmati rice, cover with a lid and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and cut onion in half, dice half of the onion and thinly slice the other half. Peel and dice garlic. Cut eggplant into 1-2cm pieces. Pick and finely chop coriander & mint, discarding stems. Dice cucumber into 1cm pieces.

Heat a deep sided pan on medium heat with a drizzle of oil. Add diced onion and garlic, cook for 2 minutes. Add eggplant and cook for 2 minutes. Stir in curry powder, making sure all ingredients in the pan are coated in spice and cook for 1 minute.

Tip! When adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Add lentils, tomato paste/vege stock and 2¹⁄₂ cups water. Turn heat to low and cover, simmer for 12-15 minutes until lentils are soft. Stirring occasionally so lentils don’t stick to the bottom of the pan and burn. Stir in spinach and cook for 1 minute. Season with salt and pepper to taste.

Tip! If curry becomes too dry, add a little more water.

Heat a small pan on low-medium heat. Add butter and oil. When oil and butter are hot, add black mustard/cumin seeds and toast for 30 seconds making sure to stir continuously. Add onion and chilli (leave chilli out if you prefer less spice) and crisp, about 1 minute.

Tip! Make sure to watch the pot and stir onions, chilli and spices can burn easily.

Mix together cucumber, yoghurt and herbs together to make raita. Season with salt and pepper. Divide rice and dahl between bowls. Top the dahl with tadka and serve with raita on the side. Enjoy!