Yellow Dhall with Brinjal

For a midweek, meat-free supper or as an accompaniment to a main course curry, this is an easy to make vegetarian dish.

Ingredients:
500ml yellow split peas
1.5 litres hot water
5ml salt
1 cube vegetable or chicken stock
5ml turmeric
60ml ghee
5ml cumin seeds
5ml mustard seeds
4 cloves garlic, sliced
2 dried chillies, chopped fine
1 onion, finely sliced
1 large brinjal (aubergine), cut into cubes
1 large tomato, deseeded and finely chopped
5ml curry powder
5ml sugar
a sprig of curry leaves for garnish
15ml vegetable oil
chopped fresh coriander leaves for garnish
750ml cooked rice

Method:
Place the split peas into a fairly large pot with 750ml of the hot water and the salt and stock cube. Bring to the boil. Add the turmeric and simmer until a thick sauce is formed. Add the remaining water as required.
Heat the ghee in a frying pan and add the cumin and mustard seeds, frying over medium heat until the seeds begin to pop. Add the garlic slices, the chopped chillies and the onion and continue to fry until the onion begins to take on a bit of golden colour. Add the brinjals, the chopped tomato and curry powder, lower the heat and simmer for 15-20 minutes until the brinjal is soft.
In a clean frying pan, heat up the vegetable oil and fry the curry leaves for 30 seconds to a minute, just to crisp them and bring out their wonderful aroma.
Combine the brinjal mixture with the split peas, then blend in the sugar. Serve over the cooked rice, garnished with the curry leaves and fresh chopped coriander.