Jamie Oliver's eggplant daal & handmade chapattis

Instructions

• PREHEAT over to 350F. Cut the eggplant into 3/4-in. chunks, peel and slice the onions and garlic, then peel and finely grate the ginger. Put all this into a large high-sided roasting pan with the curry paste and a lug of peanut oil. Toss together until well coated, then roast for 20 to 25 min, or until sticky and caramelized. Remove half the roasted veg to a large saucepan to start your daal and return the pan to the oven to keep warm — turn the oven off so that the veg don’t dry out. Place the saucepan on a low heat on the stove. Stir in the split peas, crumble in the bouillon cube and add 8 cups of boiling water. Simmer for around 1 hour 20 min 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.

• 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 2/3 cup of water to the well and mix together with a fork. When it comes together as dough, tip it onto a flour-dust- ed 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 medium heat and cook the chapattis for 1 min on each side, or until cooked but not coloured. Stack them in aluminum foil as you go and keep them warm until needed.

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