- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- What foods are good for gut health?
- Healthy eating tips
- Special diets guidance
- All about sugar
- Learn about portion size
- View more
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
Aubergine daal
With handmade chapatis
- Dairy-freedf
- Veganvg
- Vegetarianv
With handmade chapatis
- Dairy-freedf
- Veganvg
- Vegetarianv
“Daal is a tasty, cheap and wonderful expression of how great legume recipes can be – teamed with fluffy rice, roasted aubergine and chilli, this is utterly delicious. ”
Serves 6
Cooks In1 hour 50 minutes
DifficultyNot too tricky
Save with JamieVegetablesBreadDinner PartyIndianCurry
Nutrition per serving
-
Calories 560 28%
-
Fat 13g 19%
-
Saturates 1.8g 9%
-
Sugars 6.9g 8%
-
Salt 1.3g 22%
-
Protein 19.2g 38%
-
Carbs 98.3g 38%
-
Fibre 9.1g -
Of an adult's reference intake
Tap For Method
Ingredients
- Metric
- Portuguese
Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close
- 1 large aubergine
- 2 red onions
- 4 cloves of garlic
- 10 cm piece of ginger
- 4 tablespoons rogan josh curry paste
- groundnut oil
- 500 g yellow split peas
- 1 vegetable stock cube
- 250 g wholemeal flour , plus extra for dusting
- 2 tablespoons olive oil
- 1 mug basmati rice , (320g)
- 1 fresh red chilli
- 1 handful of fresh curry leaves
- 1 teaspoon mustard seeds
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Cut the aubergine into 2cm chunks, peel and slice the onions and garlic, peel and finely grate the ginger.
- Put all this into a large high-sided roasting tray with the curry paste and a lug of groundnut oil. Toss together until well coated, then roast for 20 to 25 minutes, or until sticky and caramelized.
- Remove half the roasted veg to a large pan to start your daal and return the tray to the oven to keep warm – turn the oven off so that the veg don’t dry out.
- Place the pan on a low heat on the hob. Stir in the split peas, crumble in the stock cube and add 2 litres of boiling water.
- Simmer for around 1 hour 20 minutes with the lid on, or until the split peas are tender and the daal has thickened, stirring occasionally, and adding splashes of water to loosen, if needed.
- Meanwhile, place the flour in a large bowl with a pinch of sea salt and make a well in the middle. Add 2 tablespoons of olive oil and 150ml of water to the well and mix together with a fork.
- When it comes together as dough, tip it on to a flour-dusted surface, knead until smooth, then divide into 12 balls. Roll each one into a circle, nice and thin, turning as you go and dusting with a little extra flour, if needed.
- Put a frying pan on a medium heat and cook the chapatis for 1 minute on each side, or until cooked but not coloured. Stack them in tin foil as you go and keep them warm until needed.
- Put 1 mug of rice and 2 mugs of boiling water into a pan with a pinch of salt. Cook on a medium heat with the lid on for 12 minutes, or until all the liquid has been absorbed.
- Meanwhile, to make the flavoured oil (called a temper), finely slice the chilli and place it in a small frying pan on a medium heat with the curry leaves, mustard seeds and a good lug of groundnut oil for 1 to 2 minutes, or until crispy.
- Load up your warm chapatis with rice, daal and a scattering of roasted veggies, drizzle over the temper, roll up and tuck in.
Tips
EASY SWAP
Try dried or tinned lentils in place of the yellow split peas.
I’ve gone for rogan josh here, but any flavour curry paste would be delicious.
If you’re not in an aubergine mood, swap it out for chunks of squash or sweet potato, peppers, cauliflower or courgettes.
Related features
10 sun-filled Spanish recipe ideas
15 deliciously healthy fakeaway recipes
The principle of risotto
Related video
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited
