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Eggplant with Lentils


Dal (inspired by Jyoti Pathak's Taste of Nepal):
1 cup masoor dal, which are split pink lentils
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon minced ginger
1/2 teaspoon fenugreek
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon fresh lemon juice

Roasted eggplant:
2 medium eggplants
1 tablespoon olive oil
1/2 tablespoon cumin seeds
2 medium onions, sliced
1 teaspoon minced ginger
2 garlic cloves, minced
2 large tomatoes, diced
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon black pepper



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