Delicous Dahl

My first attempt at Vegetarian Dahl with a side serving of eggplant and tahini-yoghurt dressing. Seeing as it turned out, I thought I'd chuck the recipe up and I've highlighted the cancer-fighting ingredients with yellow. Also, a good source of protein, probiotics and alkaline forming foods - just to show how healthy it is :-)

Dahl:

• Soak lots of lentils for 2+ hrs or overnight.
• Make a saute by first heating several teaspoons of oil in a pan (I use grapeseed as cooking with it doesn't change its structure, like olive oil). Add Cumin and Black mustard seeds.
• When the mustard seeds start to pop, add pumpkin and chopped onions.
• When both soft, add lentils.
• Add Tumeric, Black pepper, salt, graham masala, ground cloves, garlic, 2 Bay leaves and chilli to taste.Stir.
• Add a few cups of water or liquid vegetable stock.
• Turn to low heat and simmer for ~30min

Eggplant:
Simply steam slices for 10min or until tender.

Sauce:
1 tablespoon Tahini
1/2 cup plain yoghurt
Lemon Juice (half a lemon)
Fresh Corriander cut or parsley
A teaspoon of paprika
Mix together.

Serve eggplant with a generous helping of sauce and roasted Cashews