Khichree and Spiced Aubergine in Garlic Raita

Name: Khichree and Spiced Aubergine in Garlic Raita
Ingredients: 4 medium aubergines (eggplants), thinly sliced into discs; 1 tsp ground turmeric; 1⁄2 tsp chilli powder; 1 tsp salt; Oil, for frying; 500 g/1 lb 2 oz/3⁄4 cup full-fat Turkish or Greek yoghurt; 6 garlic cloves, crushed; 1⁄4 tsp brown sugar; 10 fresh curry leaves; 3 dried red chillis, broken in half; 300 g/101⁄2 oz/11⁄2 cups basmati or long-grain rice; 150 g/51⁄2 oz/scant 1 cup masoor dal (red lentils); 100 ml/31⁄2 fl oz/2/5 cup melted butter or ghee, or vegetable oil 1⁄2 tsp cumin seeds; 6 whole black peppercorns; 1 Indian bay leaf; 1 green cardamom pod; 2 cloves; 1 piece cassia bark, 2.5 cm/1 inch long; 1 piece fresh ginger, 2.5 cm/1 inch long; 2 tsp salt; 750 ml/25 fl oz/31⁄4 cups warm water; 2 green chillis; Dollops of salted butter (optional, but highly recommended)

www.jamesmartinchef.co.uk

Spiced rice and lentils, fragrant with cumin, cardamom, and cloves and fried aubergine slices with creamy, garlicky yoghurt.

View full recipe on www.jamesmartinchef.co.uk

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Ingredients

4 medium aubergines (eggplants), thinly sliced into discs
1 tsp ground turmeric
1⁄2 tsp chilli powder
1 tsp salt
Oil, for frying
500 g/1 lb 2 oz/3⁄4 cup full-fat Turkish or Greek yoghurt
6 garlic cloves, crushed
1⁄4 tsp brown sugar
10 fresh curry leaves
3 dried red chillis, broken in half
300 g/101⁄2 oz/11⁄2 cups basmati or long-grain rice
150 g/51⁄2 oz/scant 1 cup masoor dal (red lentils)
100 ml/31⁄2 fl oz/2/5 cup melted butter or ghee, or vegetable oil 1⁄2 tsp cumin seeds
6 whole black peppercorns
1 Indian bay leaf
1 green cardamom pod
2 cloves
1 piece cassia bark, 2.5 cm/1 inch long
1 piece fresh ginger, 2.5 cm/1 inch long
2 tsp salt
750 ml/25 fl oz/31⁄4 cups warm water
2 green chillis
Dollops of salted butter (optional, but highly recommended)