Potato Aubergine Curry
I have vivid memories of my mum cooking this dish using the dreaded pressure cooker, which incidentally I am sure would never have got past any health and safety checks today. The tears of terror when that thing hissed to temperature and then released its pressure still fills me with dread. But the memory is followed very quickly by the aroma of this whole brown dhal, with a swirl of melting butter in the middle of the bowl and my puffed up roti to dip into it take me right back to some good times!
It's really important that lentils and beans are cooked properly to get rid of their naturally occurring toxins and anti-nutrients. Whole lentils will take longer to cook, some require soaking overnight, some need to be cooked in a pressure cooker, unless you want to while away 4 or 5 hours watching them boil.
The pressure cooker seems to be having a bit of a revival at the moment which is very exciting (I love pressure cooking or is that cooking under pressure?) anyway, trends are changing and we are beginning to realise that it's a healthy cooking method that locks in vitamins and minerals as well as significantly reducing cooking time. Gone are the days when you would be able to open it too early and end up with food all over the ceiling (yes that did really happen). These days they tend to have automatic lid locks and spring-loaded safety valves - how very posh!
With a dollop of butter and a simple roti
|Typical values*||per Serving|
|of which saturates (g)||2.1|
|of which sugars (g)||2.2|