An Indian style dish that's perfect for entertaining.


  • 1 large aubergine

  • 2 red onions

  • 4 cloves of garlic

  • 2 thumb-sized pieces of ginger

  • 4 tablespoons rogan josh curry paste

  • Groundnut oil

  • 500g yellow split peas

  • 1 vegetable stock cube

  • 250g wholemeal flour, plus extra for dusting

  • 2 tablespoons olive oil

  • 1 mug (320g) of basmati rice

  • 1 fresh red chilli

  • 1 handful of fresh curry leaves

  • 1 teaspoon mustard seeds


  • 1.

    Preheat the oven to 180oC/350oF/gas 4. Cut the aubergine into 2cm chunks, peel and slice the onions and garlic, peel and finely grate the ginger. Put all this into a large high-sided roasting tray with the curry paste and a lug of groundnut oil. Toss together until well coated, then roast for 20 to 25 minutes, or until sticky and caramelized.

  • 2.

    Remove half the roasted veg to a large pan to start your daal and return the tray to the oven to keep warm – turn the oven off so that the veg don’t dry out. Place the pan on a low heat on the hob. Stir in the split peas, crumble in the stock cube and add 2 litres of boiling water. Simmer for around 1 hour 20 minutes with the lid on, or until the split peas are tender and the daal has thickened, stirring occasionally, and adding splashes of water to loosen, if needed.

  • 3.

    Meanwhile, place the flour in a large bowl with a pinch of salt and make a well in the middle. Add the olive oil and 150ml of water to the well and mix together with a fork. When it comes together as dough, tip it on to a flour- dusted surface, knead until smooth, then divide into 12 balls. Roll each one into a circle, nice and thin, turning as you go and dusting with a little extra flour, if needed. Put a frying pan on a medium heat and cook the chapatis for 1 minute on each side, or until cooked but not coloured. Stack them in tin foil as you go and keep them warm until needed.

  • 4.

    Put 1 mug of rice and 2 mugs of boiling water into a pan with a pinch of salt. Cook on a medium heat with the lid on for 12 minutes, or until all the liquid has been absorbed. Meanwhile, to make the flavoured oil (called a temper), finely slice the chilli and place it in a small frying pan on a medium heat with the curry leaves, mustard seeds and a good lug of groundnut oil for 1 to 2 minutes, or until crispy. Load up your warm chapatis with rice, daal and a scattering of roasted veggies, drizzle over the temper, roll up and tuck in.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 775kj
  • Fat Total 8g
  • Saturated Fat 1g
  • Protein 33g
  • Carbohydrate 147g
  • Sugar 13g
  • Sodium 98mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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