Recipe#11867

Title: Dhansak 02

Date: Thu, 17 Sep 1998 22:04:17 -0700 
 From: antiques@mustbuy.com (Brent) 
 Newsgroups: rec.food.veg.cooking 
 Subject: Bean Dhansak (with lentils) 
 Message-ID: antiques-1709982204170001@pm43s21.intergate.bc.ca 

1 aubergine, diced
 1 potato cut into match sticks
 8 oz carrots, diced
 1 onion, sliced
 2 cloves of garlic, crushed
 3 tbsp oil
 8 oz mushrooms, sliced
 1 tsp ginger puree
 2 tbsp balti paste
 2 tbsp tomato puree
 4 oz split red lentils
 600 g can chopped tomatoes
 400 g can red kidney beans, drained
 Cook the aubergine, potato and carrots in boiling water for 10
 minutes, then drain. Fry the onion and garlic in 2 tbsp oil for 5
 minutes until soft. Add the remaining oil and continue to cook for
 5 minutes. Add the ginger, balti paste and tomato pure. Fry for 3
 minutes. Meanwhile, cook the lentils for 10 minutes in just enough
 boiling water to cover, topping up with water as necessary. Transfer
 all ingredients except beans to a large saucepan. Bring to the
 boil, cover and simmer for 15 minutes. Then add beans and simmer
 for a further 5 minutes. Serve.