150 gr lentils
150 gr urid dal (white lentils)
2 red peppers
1 green chili
1 average eggplant
2 tbsp olive oil
2 tsp cumin seeds
1 garlic clove
20 g ginger
1 tsp salt
2 tsp ground coriander
1/4 tsp black pepper
1 tsp lemon juice
Cook lentils in small amount of water 20 min on slow heat.
Cut red peppers into thin strips. Finely chop chili. Dice eggplant into
small cubes. Cut leek into strips.
Heat oil and sauté cumin. Add red pepper, chili, eggplant, leek,
garlic, and ginger. Sprinkle salt, coriander, and black pepper. Add
a little water and simmer on low heat about 10 minutes, till the
vegetables are ready. Shortly before end add lemon juice.
Add lentils and mix. Serve warm.