Jamie Oliver Aubergine Daal With Handmade Chapatis

This Jamie Oliver Aubergine Daal With Handmade Chapatis is a hearty and flavorful recipe, which uses aubergine and yellow split peas. It’s a great choice for budget-friendly dinners, ready in about 1 hour 55 minutes.

Jamie Oliver Aubergine Daal With Handmade Chapatis Ingredients

• 1 large aubergine
• 2 red onions
• 4 cloves of garlic
• 10cm piece of ginger
• 4 tablespoons rogan josh curry paste
• groundnut oil
• 500g yellow split peas
• 1 vegetable stock cube
• 250g wholemeal flour, plus extra for dusting
• 2 tablespoons olive oil
• 1 mug of basmati rice (320g)
• 1 fresh red chilli
• 1 handful of fresh curry leaves
• 1 teaspoon mustard seeds

How To Make Jamie Oliver Aubergine Daal With Handmade Chapatis

1. Prep and roast the vegetables: Preheat the oven to 180°C/350°F/gas 4. Cut aubergine into 2cm chunks, slice onions and garlic, grate the ginger. Toss with curry paste and groundnut oil in a roasting tray. Roast for 20-25 minutes until caramelized.
2. Start the daal: Move half the roasted veggies to a large pan and keep the rest warm in the oven (turned off). Add split peas, crumble in stock cube, and pour in 2 litres of boiling water.
3. Simmer the daal: Cook on low heat with lid on for around 1 hour 20 minutes until peas are tender and daal thickens. Stir occasionally and add water if needed.
4. Make the chapati dough: In a bowl, mix flour and a pinch of salt. Make a well, add olive oil and 150ml water. Mix with fork, then knead on floured surface until smooth. Divide into 12 balls.
5. Cook the chapatis: Roll each dough ball into thin circles. Cook in a dry frying pan over medium heat for 1 minute per side. Stack in foil and keep warm.
6. Cook the rice: In a pan, add 1 mug of rice and 2 mugs boiling water with a pinch of salt. Cover and cook on medium heat for 12 minutes or until water is absorbed.
7. Make the temper: Finely slice the chilli. Fry with curry leaves, mustard seeds, and groundnut oil in a small pan for 1-2 minutes until crispy.
8. Assemble and serve: Serve chapatis with rice, daal, and remaining roasted veg. Drizzle with temper and enjoy.

Recipe Tips

• Can I use a different type of lentil? Yes, dried or tinned lentils can be used instead of yellow split peas.
• What curry paste works best? Rogan josh is great, but any curry paste you like will work well.
• How to keep chapatis soft? Stack them in foil right after cooking and keep them wrapped until ready to serve.
• Can I skip the aubergine? Yes, try squash, sweet potato, cauliflower, or courgettes instead.
• How to fix watery daal? Just simmer a bit longer without the lid to let it reduce and thicken.

What To Serve With Aubergine Daal

This dish is complete on its own but can also be paired with:

• A simple cucumber raita
• Mango chutney
• Fresh coriander salad
• Pickled onions
• A squeeze of lime juice

How To Store Aubergine Daal

Refrigerate: Store leftover daal and roasted veggies in airtight containers in the fridge for up to 4 days. Chapatis can be wrapped in foil and kept for 2 days.

Freeze: Daal freezes well for up to 3 months. Reheat gently with a splash of water. Chapatis can be frozen between layers of parchment paper.

Aubergine Daal Nutrition Facts

• Calories: 500 kcal per serving
• Fat: 13g
• Saturates: 1.8g
• Sugars: 6.9g
• Salt: 1.3g
• Protein: 19.2g
• Carbs: 98.3g
• Fibre: 9.1g

FAQs

Can I make the chapatis in advance?
Yes, cook and store them in foil. Reheat in a dry pan before serving.

Why is my daal too thick?
You may need to add extra boiling water and stir to loosen it up.

Can I use vegetable oil instead of groundnut oil?
Yes, any neutral oil works for roasting and tempering.

How spicy is this daal?
Mild to medium, depending on your curry paste and chilli. Adjust as needed.

Do I need curry leaves for the temper?
They add a great flavor, but you can skip them or use a pinch of dried ones.

Jamie Oliver Aubergine Daal With Handmade Chapatis

Author: Sarah Cooking Method:Roasting Simmering Pan-Frying Cuisine:Indian British Fusion Courses:Dinner Main Course

Difficulty:BeginnerPrep time: 25 minutesCook time:1 hour 30 minutesTotal time:1 hour 55 minutesServings:6 servingsCalories:500 kcal Best Season:Available

Description

A hearty, flavorful daal recipe with roasted aubergine, yellow split peas, and soft handmade chapatis.

Ingredients

• 1 large aubergine
• 2 red onions
• 4 cloves of garlic
• 10cm piece of ginger
• 4 tablespoons rogan josh curry paste
• groundnut oil
• 500g yellow split peas
• 1 vegetable stock cube
• 250g wholemeal flour, plus extra for dusting
• 2 tablespoons olive oil
• 1 mug of basmati rice (320g)
• 1 fresh red chilli
• 1 handful of fresh curry leaves
• 1 teaspoon mustard seeds

Instructions

1. Preheat oven and roast veg.
2. Start the daal with roasted veg and split peas.
3. Simmer until thickened.
4. Make chapati dough and knead.
5. Roll and cook chapatis.
6. Cook basmati rice.
7. Make the temper with chilli and spices.
8. Assemble with rice, daal, veggies, and temper.

Notes

• You can swap the aubergine for sweet potato or cauliflower for a different flavor twist. Any curry paste works well—adjust spice to taste.

Keywords:aubergine daal, jamie oliver daal, vegetarian chapati recipe, easy Indian dinner, homemade curry with lentils