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Delicious Eggplant Dhal with home made flatbread
It takes 30 minutes to cook the Dhal and about 20 minutes to fry the flatbread. You can prepare the dough for the bread first and fry it when Dhal is cooking. You will save time.
Prep Time 25 minutes
Cook Time 45 minutes
Servings
people
Ingredients
MAIN INGREDIENTS
TO SERVE
FLATBREAD
Prep Time 25 minutes
Cook Time 45 minutes
Servings
people
Ingredients
MAIN INGREDIENTS
TO SERVE
FLATBREAD
Instructions
EGGPLANT DHAL
  1. In a large wok or saucepan, heat the 2 tbsp. oil and add the garlic, ginger and spices. Cook over medium heat for a couple of minutes. Add 2 tbsp oil and fill in the aubergine cook for some minutes and stir well. Add the lentils, stock and crushed tomatoes. Stir and put the lid on. Cook on low heat for 25 minutes or until the lentils are soft.
  2. Add the coconut milk. Mix well. Let it simmer for 5 minutes. Season with lime juice, salt and pepper. Serve with whole grain rice, and flatbreads, sprinkle with coriander.
FLATBREAD
  1. Combine all of the ingredients in a food processor. Mix until a ball forms. Add more flour if it do not combine properly, until it no longer sticks to your finger when touched. The ball of dough should be soft, pliable, but not sticky.
  2. Transfer the ball of dough to a floured surface. Divide the dough in 8 small balls. Set them aside.
  3. Line a baking sheet with parchment paper. Make sure your surface is still well-floured. Take one ball and use your fingers to flatten it into a circle. Use a rolling pin to roll the dough out into a circle shape. Place the flattened dough on the prepared baking sheet and repeat.
  4. Heat a frying pan over medium-high heat. Place one of the circles of dough in the pan and cook until bubbles begin to form and the edges begin to lift, about 1 to 2 minutes. Use tongs to quickly flip it over and cook for another 1 to 2 minutes. Remove from the pan and place on a plate. Cover with a clean kitchen towel to keep warm. Repeat with the remaining circles of dough.
  5. If they are not eaten immediately, let them cool before transferring them to an airtight container. Refrigerate for 2-3 days.
Recipe Notes

1 cup = 2,3dl.

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