Smoky chana dal with aubergine
Chana dal simmered with aubergine and roasted garlic, enriched with earthy, smoky spices and Kikkoman Soy Sauce, and served with fresh garlic naan and coriander.
Ingredients
Dal:
Naan:
Additional:
Preparation
Step 1
1 whole head of garlic – 1 tbsp vegetable oil – 150 g chana dal (hulled chickpeas) – 600 ml vegetable stock – 40 g red onion, sliced into thin strips – 200 g aubergine, cut into medium cubes – 1 tbsp clarified butter (ghee) – ½ tsp cumin seeds – ½ tsp ground turmeric – ½ tsp coriander seeds – ½ tsp smoked sweet paprika – 1 bay leaf
Cut off the top of the garlic head to expose the cloves. Brush with the oil and bake in the oven for about 30 minutes. Cook the chana dal in the vegetable stock for 40 minutes. In a pan, sauté the onion and aubergine in the ghee for 5 minutes until golden, then squeeze in the roasted garlic. Add the cumin, turmeric, coriander seeds, smoked paprika and bay leaf and fry for 10–15 seconds to release the aroma.
Step 2
200 ml tomato passata – 2 tbsp Kikkoman Naturally Brewed Soy Sauce
Add the tomato passata to the vegetables from step 1, season with the Kikkoman Soy Sauce and cook for 5 minutes.
Step 3
200 g wheat flour – 20 g additional flour for dusting – ½ tsp baking powder – ½ tsp bicarbonate of soda – 40 ml milk, lukewarm – 75 g plain yoghurt
In a large bowl, mix 200 g of the flour with the baking powder and bicarbonate of soda. Gradually add the lukewarm milk, stirring to form a dough, then add the yoghurt. Knead for 5 minutes until smooth and elastic. Cover with a damp cloth or cling film and set aside in a warm place for about 20 minutes. Divide into four portions and roll each into a thin oval flatbread about 3–4 mm thick, dusting with the remaining 20 g flour.
Step 4
2 garlic cloves, chopped – 40 g clarified butter (ghee) – 1 tsp coriander, chopped – 40 g red onion – Fresh coriander leaves
Heat a dry pan over medium-high heat and cook each flatbread for 2 minutes on each side until golden bubbles and char marks appear. In a small saucepan, melt the ghee, then add the chopped garlic and coriander. Slice the onion into rings. Brush the naan with the garlic butter and serve with the dal and onion. Garnish with the fresh coriander leaves.
Recipe-ID: 1601
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1 whole head of garlic – 1 tbsp vegetable oil – 150 g chana dal (hulled chickpeas) – 600 ml vegetable stock – 40 g red onion, sliced into thin strips – 200 g aubergine, cut into medium cubes – 1 tbsp clarified butter (ghee) – ½ tsp cumin seeds – ½ tsp ground turmeric – ½ tsp coriander seeds – ½ tsp smoked sweet paprika – 1 bay leaf
Cut off the top of the garlic head to expose the cloves. Brush with the oil and bake in the oven for about 30 minutes. Cook the chana dal in the vegetable stock for 40 minutes. In a pan, sauté the onion and aubergine in the ghee for 5 minutes until golden, then squeeze in the roasted garlic. Add the cumin, turmeric, coriander seeds, smoked paprika and bay leaf and fry for 10–15 seconds to release the aroma.
200 ml tomato passata – 2 tbsp Kikkoman Naturally Brewed Soy Sauce
Add the tomato passata to the vegetables from step 1, season with the Kikkoman Soy Sauce and cook for 5 minutes.
200 g wheat flour – 20 g additional flour for dusting – ½ tsp baking powder – ½ tsp bicarbonate of soda – 40 ml milk, lukewarm – 75 g plain yoghurt
In a large bowl, mix 200 g of the flour with the baking powder and bicarbonate of soda. Gradually add the lukewarm milk, stirring to form a dough, then add the yoghurt. Knead for 5 minutes until smooth and elastic. Cover with a damp cloth or cling film and set aside in a warm place for about 20 minutes. Divide into four portions and roll each into a thin oval flatbread about 3–4 mm thick, dusting with the remaining 20 g flour.
2 garlic cloves, chopped – 40 g clarified butter (ghee) – 1 tsp coriander, chopped – 40 g red onion – Fresh coriander leaves
Heat a dry pan over medium-high heat and cook each flatbread for 2 minutes on each side until golden bubbles and char marks appear. In a small saucepan, melt the ghee, then add the chopped garlic and coriander. Slice the onion into rings. Brush the naan with the garlic butter and serve with the dal and onion. Garnish with the fresh coriander leaves.
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