We begin making the Vegan Moussaka Recipe by soaking the lentils overnight and boiling them separately in a pressure cooker, cook the chickpeas for about 6 whistles and simmer in low heat for about 20 minutes.

But for Masoor dal cook it in the pressure cooker for about 4 whistles and simmer for just 5 minutes and switch off the flame.

Heat a flat pan with oil, add garlic and onions and sauté till it is golden brown, Next sprinkle the cinnamon powder, nutmeg powder and salt. Cook till it for 5 more minutes.

Then keep some separately to add for the Moussaka layer. In the remaining onion, add the tomato puree, add few drops of lemon juice, sugar, thyme and add in the cooked lentils, cook till the raw smell of the tomato goes away. Season it well with salt.

Keep checking the gravy as it might get burnt easily so you can add ½ cup of water if it is needed.

Next is to cut the eggplant into very thin roundels, sprinkle some salt and keep it aside for 10 minutes, then heat a pan with some oil and toast the eggplant on both the sides till it is golden brown. Keep them aside.

Boil the potatoes with skin peeled in a pressure cooker for 4 whistles till it is little firm. Then grate the potatoes and keep it in a small bowl.

Add chopped garlic, salt and some olive oil and toss it evenly till it is coated.

Pre-heat the oven to 180 degree Celsius for 10 minutes, in the meantime grease a casserole, add the lentil gravy first.

Next ,add the caramelized onions that was kept aside on top. Layer it with the roasted aborigine roundels and top it up with the grated potato.

Place it in the oven and cook it for 10 more minutes till the potato has changed the color to light brown.

Serve the Greek Style Vegan Moussaka Recipe as a one pot dish recipe for a Sunday lunch meal.