Creamy Coconut Dal with Spicy Pickled Aubergine

Serves 1
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Directions

  1. 1Blend 3 cloves of garlic with ginger, cumin seeds, fennel seeds, fenugreek, sea salt, green chillies, bullet chillies, and apple cider vinegar until smooth paste. Add more vinegar if needed.
  2. 2Blend 3 cloves of garlic with ginger, cumin seeds, fennel seeds, fenugreek, sea salt, green chillies, bullet chillies, and apple cider vinegar until smooth paste. Add more vinegar if needed.
  3. 3Blend 3 cloves of garlic with ginger, cumin seeds, fennel seeds, fenugreek, sea salt, green chillies, bullet chillies, and apple cider vinegar until smooth paste. Add more vinegar if needed.
  4. 4Heat oil in a pan and add curry leaves, sliced garlic, and sauté until fragrant.
  5. 5Heat oil in a pan and add curry leaves, sliced garlic, and sauté until fragrant.
  6. 6Heat oil in a pan and add curry leaves, sliced garlic, and sauté until fragrant.
  7. 7Pour in the blended mixture, then add 1 tsp of turmeric, smoked chilli powder (or regular chilli powder), and agave.
  8. 8Pour in the blended mixture, then add 1 tsp of turmeric, smoked chilli powder (or regular chilli powder), and agave.
  9. 9Pour in the blended mixture, then add 1 tsp of turmeric, smoked chilli powder (or regular chilli powder), and agave.
  10. 10Stir until you get a smooth paste.
  11. 11Stir until you get a smooth paste.
  12. 12Stir until you get a smooth paste.
  13. 13In a separate frying pan, add the chopped aubergine and fry until golden brown, soft, and slightly crispy on the edges. Drain the oil once cooked.
  14. 14In a separate frying pan, add the chopped aubergine and fry until golden brown, soft, and slightly crispy on the edges. Drain the oil once cooked.
  15. 15In a separate frying pan, add the chopped aubergine and fry until golden brown, soft, and slightly crispy on the edges. Drain the oil once cooked.
  16. 16Stir the aubergine into the sauce until fully coated.
  17. 17Stir the aubergine into the sauce until fully coated.
  18. 18Stir the aubergine into the sauce until fully coated.
  19. 19Thoroughly rinse the lentils until the water runs clear, then add to a pot.
  20. 20Thoroughly rinse the lentils until the water runs clear, then add to a pot.
  21. 21Thoroughly rinse the lentils until the water runs clear, then add to a pot.
  22. 22Bring to a boil and add the diced onion. Allow to cook and soften.
  23. 23Bring to a boil and add the diced onion. Allow to cook and soften.
  24. 24Bring to a boil and add the diced onion. Allow to cook and soften.
  25. 25Add the spices and coconut milk, then stir. Add sea salt to taste and cook for a further 5 minutes.
  26. 26Add the spices and coconut milk, then stir. Add sea salt to taste and cook for a further 5 minutes.
  27. 27Add the spices and coconut milk, then stir. Add sea salt to taste and cook for a further 5 minutes.

Ingredients

  • 1 aubergine
  • 1 aubergine
  • 1 aubergine
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tsp cumin seeds
  • 1 tsp cumin seeds
  • 1 tsp cumin seeds
  • 3 green chillies
  • 3 green chillies
  • 3 green chillies
  • 2 bullet chillies
  • 2 bullet chillies
  • 2 bullet chillies
  • 0.5 tsp fenugreek
  • 0.5 tsp fenugreek
  • 0.5 tsp fenugreek
  • 0.5 tsp fennel seeds
  • 0.5 tsp fennel seeds
  • 0.5 tsp fennel seeds
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 5 tsp apple cider vinegar
  • 5 tsp apple cider vinegar
  • 5 tsp apple cider vinegar
  • 1 tbsp agave or brown sugar
  • 1 tbsp agave or brown sugar
  • 1 tbsp agave or brown sugar
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 4 curry leaves
  • 4 curry leaves
  • 4 curry leaves
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 tsp smoked chilli powder
  • 1 tsp smoked chilli powder
  • 1 tsp smoked chilli powder
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 cup red lentils
  • 1 cup red lentils
  • 1 cup red lentils
  • 3 cups water
  • 3 cups water
  • 3 cups water
  • 0.5 can coconut milk
  • 0.5 can coconut milk
  • 0.5 can coconut milk
  • 1 diced onion
  • 1 diced onion
  • 1 diced onion
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 2 tsp curry powder
  • 2 tsp curry powder
  • 2 tsp curry powder
  • 0.5 tsp cardamom
  • 0.5 tsp cardamom
  • 0.5 tsp cardamom
  • 0.25 tsp cinnamon
  • 0.25 tsp cinnamon
  • 0.25 tsp cinnamon
  • to taste sea salt
  • to taste sea salt
  • to taste sea salt

Equipment

blenderfrying panpotspoon
Creamy Coconut Dal with Spicy Pickled Aubergine | Clip Recipe