Lentils with Eggplant and Garam Masala

Name: Lentils with Eggplant and Garam Masala
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 bay leaves; 1 liters hot cooked basmati rice; 237 milliliters dried lentils; 454 grams eggplant, peeled and chopped; 1 teaspoon grated peeled fresh ginger; 2 teaspoons Garam Masala; 2 garlic cloves, minced; 1 teaspoon ground turmeric; 2 teaspoons olive oil; 237 milliliters chopped onion; 2 teaspoons salt; 237 milliliters chopped tomato; 946 milliliters water; 473 milliliters chopped zucchini

The recipe Lentils with Eggplant and Garam Masalan is ready in roughly 45 minutes and is definitely a spectacular gluten free and vegan option for lovers of Indian food. This main course has 325 calories, 13g of protein, and 2g of fat per serving. This recipe serves 6. A mixture of eggplant, basmati rice, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Heat olive oil in a Dutch oven over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add onion and Garam Masala; saut 3 minutes or until onion is tender. Stir in tomato, turmeric, ginger, garlic, and eggplant; saut 7 minutes or until eggplant is tender.

Ingredients you will need

Garam Masala

Eggplant

Turmeric

Garlic

Ginger

Tomato

Onion

Add lentils, water, salt, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in zucchini; bring to a boil. Reduce heat, and simmer 10 minutes or until zucchini is tender. Discard bay leaves.

Ingredients you will need

Bay Leaves

Zucchini

Lentils

Water

Salt

Equipment you will use

Frying Pan

Serve over rice.

Ingredients you will need

Rice

Totals include Garam Masala.

Ingredients you will need

Garam Masala

Equipment

Dutch Oven

Frying Pan

Ingredients

Servings:

bay leaves 1liters

hot cooked basmati rice 237milliliters

dried lentils 454grams

eggplant, peeled and chopped 1teaspoon

grated peeled fresh ginger 2teaspoons

Garam Masala 2

garlic cloves, minced 1teaspoon

ground turmeric 2teaspoons

olive oil 237milliliters

chopped onion 2teaspoons

salt 237milliliters

chopped tomato 946milliliters

water 473milliliters

chopped zucchini

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Getrank Gruner Veltliner (1 Liter). Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 15 dollars per bottle.