Baked Aubergine Dal

Baked Aubergine Dal

This is one of those recipes we keep coming back to on cold evenings when we want something that feels genuinely comforting and a bit special. The baked aubergine is the real star here; it goes silky and rich in the oven while the dal bubbles away into something deeply spiced and satisfying. You've got the warmth of cumin, the pop of mustard seeds, and those fragrant curry leaves doing serious work in the tarka. It's the kind of meal that tastes like it took way longer than it did. Honestly, just make it tonight.

Cook: 55 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • Large ovenproof pan or casserole dish
  • Microplane or fine grater (for lime zest)

Ingredients

  • 3 tbsp olive oil
  • 12 curry leaves
  • 1 tsp mustard seeds
  • 1 tsp nigella seeds
  • 1 tsp cumin seeds
  • Pinch of turmeric
  • Pinch of chilli flakes
  • 150g unsweetened plant-based yogurt
  • 1 lime
  • 2 tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1cm ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp chilli flakes
  • 250g lentils
  • 1 400 ml can of coconut milk
  • 700ml vegetable stock
  • salt and pepper to taste
  • 2 small aubergines
  • 2 tbsp olive oil
  • salt and pepper to taste

Method

1

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
2

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
3

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
4

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

Tips & Variations

  • Make it heartier: We love adding a tin of chickpeas to the dal for extra protein and a bit more bulk. Just stir them in when the lentils are nearly done.
  • Char the aubergine more: If you've got time, give the aubergine slices a quick blast under the grill after baking to get a bit more colour. It adds a subtle smokiness that works brilliantly with the spices.
  • Spice it up: If you like heat, a chopped green chilli added with the onions makes a real difference. Ian always throws one in.

Why This Works

The trick here is doing two things at once. Bake the aubergine separately so it gets that lovely caramelised, jammy texture rather than going soggy in the pot. The tarka is where the magic really starts though. Frying the curry leaves, mustard seeds, and cumin in hot oil for just 30 seconds before anything else goes in builds a flavour base that runs through the whole dish. Trust us on this one; don't rush that bit.