This delicious Jamie Oliver Aubergine Daal is a hearty, comforting dish packed with rich, warming spices. Roasted aubergine, onions, and garlic blend with creamy yellow split peas for a satisfying meal. Serve it with fluffy basmati rice, homemade chapatis, and crispy tempered oil. Swap the aubergine for sweet potato or cauliflower for an easy twist!
Ingredients Needed
- 1 large aubergine (eggplant)
- 2 red onions
- 4 cloves garlic
- 10cm (4-inch) piece of ginger
- 4 tbsp rogan josh curry paste
- 2 tbsp groundnut oil (peanut oil)
- 500g (1 lb 2 oz) yellow split peas
- 1 vegetable stock cube
- 2 litres (8 cups) boiling water
- 250g (2 cups) wholemeal flour, plus extra for dusting
- 2 tbsp olive oil
- 1 mug (320g / 1½ cups) basmati rice
- 1 fresh red chilli
- 1 handful fresh curry leaves
- 1 tsp mustard seeds
How To Make Aubergine Daal
- Preheat the oven: Preheat to 180°C/350°F/gas 4.
- Prepare the vegetables: Cut the aubergine into 2cm (¾-inch) chunks. Peel and slice the onions and garlic. Peel and finely grate the ginger.
- Roast the vegetables: Place the chopped vegetables in a large, high-sided roasting tray. Add the curry paste and groundnut oil. Toss to coat well, then roast for 20–25 minutes until sticky and caramelized.
- Start the daal: Remove half of the roasted vegetables and place them in a large pan. Leave the rest in the tray and turn off the oven to keep them warm without drying out.
- Cook the daal: Add the split peas, crumble in the stock cube, and pour in the boiling water. Simmer with the lid on for about 1 hour 20 minutes, stirring occasionally. Add splashes of water if needed to loosen the consistency.
- Make the chapati dough: In a large bowl, mix the flour and a pinch of salt. Make a well in the center, add olive oil and water, and mix with a fork until a dough forms.
- Shape the chapatis: Transfer the dough to a floured surface, knead until smooth, then divide into 12 balls. Roll each into a thin circle, dusting with extra flour as needed.
- Cook the chapatis: Heat a dry frying pan over medium heat. Cook each chapati for 1 minute per side, until cooked but not browned. Stack in foil and keep warm.
- Cook the rice: In a pan, combine the rice, boiling water, and a pinch of salt. Cover and cook over medium heat for 12 minutes, until all liquid is absorbed.
- Make the tempered oil: Thinly slice the chilli. Heat a small frying pan over medium heat, add the chilli, curry leaves, mustard seeds, and groundnut oil. Fry for 1–2 minutes until crispy.
- Serve: Load up warm chapatis with rice, daal, and the reserved roasted veggies. Drizzle with the tempered oil, roll up, and enjoy!
Recipe Tips
- Roast the aubergine properly: Make sure the aubergine and onions are well coated with curry paste and oil before roasting. This helps them caramelize and adds deep flavor to the daal.
- Cook the split peas until creamy: Stir the daal occasionally and add water if needed to prevent it from drying out. The peas should be soft and thick, not watery.
- Roll chapatis thin and evenly: Thin, evenly rolled chapatis cook better and stay soft. If they are too thick, they might turn dense instead of light and flexible.
- Toast the mustard seeds properly: When making the tempered oil, let the mustard seeds pop before adding the curry leaves and chili. This releases their full flavor.
- Let the flavors blend: Once the daal is cooked, let it sit for 5–10 minutes before serving. This helps the flavors come together for a richer taste.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover aubergine daal cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 4 days.
- Freeze: Allow the daal to cool completely before placing it in a freezer-safe container. Freeze for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
- Reheat: Pour the daal into a pan over low heat. Stir occasionally and add a little water if needed to loosen the texture. Heat until warmed through, about 5–10 minutes.
Nutrition Facts
Serving Size: 1 serving (approximately 400g)
- Calories: 560
- Total Fat: 13g
- Saturated Fat: 1.8g
- Total Carbohydrate: 98.3g
- Dietary Fiber: 9.1g
- Sugars: 6.9g
- Protein: 19.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Aubergine Burger
- Jamie Oliver Aubergine Curry
- Jamie Oliver Aubergine Pasta 5 Ingredients
- Jamie Oliver Aubergine Pasta
Jamie Oliver Aubergine Daal
Description
This delicious Jamie Oliver Aubergine Daal is a hearty, comforting dish packed with rich, warming spices. Roasted aubergine, onions, and garlic blend with creamy yellow split peas for a satisfying meal. Serve it with fluffy basmati rice, homemade chapatis, and crispy tempered oil. Swap the aubergine for sweet potato or cauliflower for an easy twist!
Ingredients
Instructions
- Preheat the oven: Preheat to 180°C/350°F/gas 4.
- Prepare the vegetables: Cut the aubergine into 2cm (¾-inch) chunks. Peel and slice the onions and garlic. Peel and finely grate the ginger.
- Roast the vegetables: Place the chopped vegetables in a large, high-sided roasting tray. Add the curry paste and groundnut oil. Toss to coat well, then roast for 20–25 minutes until sticky and caramelized.
- Start the daal: Remove half of the roasted vegetables and place them in a large pan. Leave the rest in the tray and turn off the oven to keep them warm without drying out.
- Cook the daal: Add the split peas, crumble in the stock cube, and pour in the boiling water. Simmer with the lid on for about 1 hour 20 minutes, stirring occasionally. Add splashes of water if needed to loosen the consistency.
- Make the chapati dough: In a large bowl, mix the flour and a pinch of salt. Make a well in the center, add olive oil and water, and mix with a fork until a dough forms.
- Shape the chapatis: Transfer the dough to a floured surface, knead until smooth, then divide into 12 balls. Roll each into a thin circle, dusting with extra flour as needed.
- Cook the chapatis: Heat a dry frying pan over medium heat. Cook each chapati for 1 minute per side, until cooked but not browned. Stack in foil and keep warm.
- Cook the rice: In a pan, combine the rice, boiling water, and a pinch of salt. Cover and cook over medium heat for 12 minutes, until all liquid is absorbed.
- Make the tempered oil: Thinly slice the chilli. Heat a small frying pan over medium heat, add the chilli, curry leaves, mustard seeds, and groundnut oil. Fry for 1–2 minutes until crispy.
- Serve: Load up warm chapatis with rice, daal, and the reserved roasted veggies. Drizzle with the tempered oil, roll up, and enjoy!
Notes
- Roast the aubergine properly: Make sure the aubergine and onions are well coated with curry paste and oil before roasting. This helps them caramelize and adds deep flavor to the daal.
- Cook the split peas until creamy: Stir the daal occasionally and add water if needed to prevent it from drying out. The peas should be soft and thick, not watery.
- Roll chapatis thin and evenly: Thin, evenly rolled chapatis cook better and stay soft. If they are too thick, they might turn dense instead of light and flexible.
- Toast the mustard seeds properly: When making the tempered oil, let the mustard seeds pop before adding the curry leaves and chili. This releases their full flavor.
- Let the flavors blend: Once the daal is cooked, let it sit for 5–10 minutes before serving. This helps the flavors come together for a richer taste.
Jamie Oliver Aubergine Daal