Baked Aubergine Dal
Just what you need on those cozy nights, this baked aubergine dal is super warming and delicious. Red lentils simmered with coconut milk make the creamiest base. Then, we’ve got roasted aubergines that are soft, smoky, and totally irresistible. Topped with a Tarka yogurt topping, it’s crunchy, tangy, and the perfect match for the creamy dal. Check out the full recipe below.
Serves
Ingredients
Tarka Yoghurt Topping
<item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>12 curry leaves<item-todo-done><item-todo-done>1 tsp mustard seeds<item-todo-done><item-todo-done>1 tsp nigella seeds<item-todo-done><item-todo-done>1 tsp cumin seeds<item-todo-done><item-todo-done> Pinch of turmeric<item-todo-done><item-todo-done> Pinch of chilli flakes<item-todo-done><item-todo-done>150g unsweetened plant-based yogurt<item-todo-done><item-todo-done>1 lime<item-todo-done>
For the Dal
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>1cm ginger<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>½ tsp chilli flakes<item-todo-done><item-todo-done>250g lentils<item-todo-done><item-todo-done>1 400 ml can of coconut milk<item-todo-done><item-todo-done>700ml vegetable stock<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Aubergines
<item-todo-done>2 small aubergines<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
Before you start
Oven 180C fan | Ovenproof pan
Prepare the ingredients
- Peel and dice the onion
- Peel and mince the garlic and ginger
- Rinse the lentils until the water runs clear and drain
- Slice the aubergine lengthways and place in a bowl with the olive oil, salt and pepper, tossing to coat
Make the tarka
- Warm the pan over a low heat with the olive oil
- Add the curry leaves, mustard seeds, nigella and cumin seeds frying for around 30 seconds until the curry leaves are crispy, then transfer to a bowl and stir through the turmeric and chilli flakes
- Set aside for later
Cook the dal
- Return the pan to the heat with 2 tbsp olive oil
- Add the onion with a pinch of salt and cook until softened
- Add the garlic, ginger, cumin, coriander, turmeric and chilli flakes cooking for 2 minutes until fragrant
- Stir through the lentils and pour in the coconut milk and vegetable stock with a pinch of salt and pepper
- Bring to a simmer then cover the dahl with slices of aubergine to make a lid
- Bake for 40 minutes until the aubergines and lentils are cooked
Finish and serve
- Zest and juice the lime into a bowl
- Stir through the yoghurt to combine
- Drizzle the yoghurt over the aubergines and top with the tarka oil to serve