Creamy Coconut Dal with Spicy Pickled Aubergine

Serves 1
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Directions

  1. 1Blend garlic cloves with ginger, cumin seeds, fennel seeds, fenugreek, sea salt, green chillies, bullet chillies and the apple cider vinegar until a smooth paste is formed.
  2. 2Blend garlic cloves with ginger, cumin seeds, fennel seeds, fenugreek, sea salt, green chillies, bullet chillies and the apple cider vinegar until a smooth paste is formed.
  3. 3Blend garlic cloves with ginger, cumin seeds, fennel seeds, fenugreek, sea salt, green chillies, bullet chillies and the apple cider vinegar until a smooth paste is formed.
  4. 4Heat oil in a pan and add the curry leaves and sliced garlic.
  5. 5Heat oil in a pan and add the curry leaves and sliced garlic.
  6. 6Heat oil in a pan and add the curry leaves and sliced garlic.
  7. 7Sauté the curry leaves and sliced garlic until fragrant.
  8. 8Sauté the curry leaves and sliced garlic until fragrant.
  9. 9Sauté the curry leaves and sliced garlic until fragrant.
  10. 10Pour in the blended mixture into the pan.
  11. 11Pour in the blended mixture into the pan.
  12. 12Pour in the blended mixture into the pan.
  13. 13Add turmeric and smoked chilli powder (or regular chilli powder) and agave.
  14. 14Add turmeric and smoked chilli powder (or regular chilli powder) and agave.
  15. 15Add turmeric and smoked chilli powder (or regular chilli powder) and agave.
  16. 16Stir until a smooth paste is achieved.
  17. 17Stir until a smooth paste is achieved.
  18. 18Stir until a smooth paste is achieved.
  19. 19In a separate frying pan, add the chopped aubergine.
  20. 20In a separate frying pan, add the chopped aubergine.
  21. 21In a separate frying pan, add the chopped aubergine.
  22. 22Fry the aubergine until golden brown, soft, and slightly crispy on the edges.
  23. 23Fry the aubergine until golden brown, soft, and slightly crispy on the edges.
  24. 24Fry the aubergine until golden brown, soft, and slightly crispy on the edges.
  25. 25Drain the oil from the cooked aubergine.
  26. 26Drain the oil from the cooked aubergine.
  27. 27Drain the oil from the cooked aubergine.
  28. 28Stir the aubergine into the sauce until fully coated.
  29. 29Stir the aubergine into the sauce until fully coated.
  30. 30Stir the aubergine into the sauce until fully coated.
  31. 31Thoroughly rinse the red lentils until the water runs clear.
  32. 32Thoroughly rinse the red lentils until the water runs clear.
  33. 33Thoroughly rinse the red lentils until the water runs clear.
  34. 34Add the rinsed lentils to a pot and bring to a boil.
  35. 35Add the rinsed lentils to a pot and bring to a boil.
  36. 36Add the rinsed lentils to a pot and bring to a boil.
  37. 37Add the diced onion to the pot with the lentils.
  38. 38Add the diced onion to the pot with the lentils.
  39. 39Add the diced onion to the pot with the lentils.
  40. 40Allow the lentils and onion to cook and soften.
  41. 41Allow the lentils and onion to cook and soften.
  42. 42Allow the lentils and onion to cook and soften.
  43. 43Add the spices and coconut milk to the dal.
  44. 44Add the spices and coconut milk to the dal.
  45. 45Add the spices and coconut milk to the dal.
  46. 46Stir the dal.
  47. 47Stir the dal.
  48. 48Stir the dal.
  49. 49Add sea salt to taste to the dal.
  50. 50Add sea salt to taste to the dal.
  51. 51Add sea salt to taste to the dal.
  52. 52Cook the dal for a further 5 minutes.
  53. 53Cook the dal for a further 5 minutes.
  54. 54Cook the dal for a further 5 minutes.
  55. 55Serve and enjoy.
  56. 56Serve and enjoy.
  57. 57Serve and enjoy.

Ingredients

  • 1 aubergine, cubed
  • 1 aubergine, cubed
  • 1 aubergine, cubed
  • 3 garlic cloves, whole
  • 3 garlic cloves, whole
  • 3 garlic cloves, whole
  • 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, sliced
  • 3 garlic cloves, sliced
  • 3 garlic cloves, sliced
  • 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

coffee grinderblenderhand blenderpanfrying panpot

Tips

  • Use a coffee grinder for blending the paste if a regular or hand blender isn't available.
  • Add more vinegar if needed when blending the paste.
  • Drain the oil from the aubergine once cooked.