This is a satisfying, warm dry lentil dish with an array of flavours. Lentils are wonderfully versatile and when combined with lightly sautéed eggplant, mustard seeds and chilli flakes, make for a simple, delicious and healthy evening meal, which is great in the lunch box the next day!
2 cups boiled whole green lentils
2 tablespoons peanut oil
1 teaspoon mustard seeds
1 medium eggplant,
cut into 1- to 1½-inch cubes
Salt to taste
1 teaspoon chilli flakes
1 tablespoon dried mango powder
Heat the oil in a frying pan and fry the mustard seeds until they start crackling, about 1 minute. Add the eggplant, salt and chilli flakes, and sauté until the eggplant is cooked through, about 3 to 5 minutes. Add a little water if required. Toss in the lentils and dried mango powder and stir well.
Serve hot with flatbread.