I love Indian food...and although my versions of them may not my ethnically correct, they use more local ingredients so I don't have to struggle to find things. This is a lovely tomato based curry perfect for rainy days and goes great with a nice pilsner. I usually make whole wheat roti with it as well.
2T. Ghee or salted butter
1 cup black lentils, soaked in water
1 cup red lentils, soaked in water
4 cups veggie broth
1 very finely chopped onion (you can toss it in a chopper if you want)
3 cloves crushed garlic
2 diced tomatoes
1cup diced eggplant
1/4 cup chopped cilantro
1/2 tsp. ginger paste
2 chili peppers (choose you poison based on your heat preference)
3T. curry paste (I like Pataks Garam Masala)
2T. tomato paste
Heat ghee and saute onion and garlic. Add eggplant for 2-3 minutes. Add tomato. Stir in the curry paste and tomato paste, add cilantro. Add your lentils (drained) and allow to cook with the rest for a minute or two. Add the veggie broth on top (you can add a little water if it doesn't cover the mixture slightly.) Cover and cook, stirring frequently, until lentils swell and thicken the sauce. Serve with a dollop of plain yogurt and either jasmine rice or roti.
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