Ingredients

½ cup red lentils 

½ cup yellow lentils

¼ tsp turmeric 

1 small eggplant

1 carrot

1 tomato 

Temper 

2 tbsp Ghee 

½ tsp mustard seeds 

½ tsp cumin seeds

1 small onion, diced 

1 cloves of garlic, minced

1 birds eye chilli 

¼ lemon juice 

Method

1. Wash lentils and place into a saucepan with 3 cups of water and bring to the simmer for 10 mins skim and discord and white foam that comes to the surface. 

2. Then add turmeric and a pinch of salt then add peeled and diced carrot, eggplant and finely diced tomato and simmer for another 10-15 mins until the lentils are soft. Using a masher just give the dahl a rough mash to thicken. 

3. Then in a separate pan add ghee, finely diced onion, spices and chilli cut in half (can use ¼ or ¼ if you want less spice) add a pinch of salt and cook until onions are just starting to turn golden brown. Then add to dahl and mix in, season to taste with salt and a little fresh lemon juice.