Baingan Bartha – Roasted Aubergine and Red Lentil Dal with Spinach and Chapatis

Ingredients

• 2 large aubergines
• 6 tsp rapeseed or sunflower oil
• 1 tsp cumin seeds
• 5 garlic cloves, chopped
• 2 medium onions, finely chopped
• 4 spring onions, chopped with greens
• 2 medium tomato, chopped
• 2-3 (bird’s eye or similar heat) green chillies, finely chopped
• large handful fresh coriander leaves, finely chopped
• 1tsp ground cumin
• 1tsp garam masala
• 1tsp turmeric powder
• 1tsp salt
• 200g red lentils
• 1litre water plus 200ml (hot water) extra
• 1tsp turmeric
• 6tsp rapeseed sunflower oil
• 1tsp cumin seeds
• 1 spring onions, chopped small with greens
• 4 large cloves garlic, peeled and grated
• 10g fresh ginger, peeled and grated
• 2-3 green chillies (bird’s eyes or similar) chopped
• 1 medium tomato, chopped small
• 50g spinach, washed and chopped roughly
• 2tsp garam masala
• 200g Atta flour, plus extra for dusting
• 80–90ml lukewarm water
• 1 tsp sunflower oil, plus extra for brushing (ghee or butter can be used instead)