# Creamy Coconut Dal with Spicy Pickled Aubergine

A creamy coconut dal served with spicy pickled aubergine, inspired by Sri Lankan dal and Indian pickled aubergine.

- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Blend 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. Heat oil in a pan and add the curry leaves and sliced garlic.
3. Sauté the curry leaves and sliced garlic until fragrant.
4. Pour in the blended mixture into the pan.
5. Add turmeric and smoked chilli powder (or regular chilli powder) and agave.
6. Stir until a smooth paste is achieved.
7. In a separate frying pan, add the chopped aubergine.
8. Fry the aubergine until golden brown, soft, and slightly crispy on the edges.
9. Drain the oil from the cooked aubergine.
10. Stir the aubergine into the sauce until fully coated.
11. Thoroughly rinse the red lentils until the water runs clear.
12. Add the rinsed lentils to a pot and bring to a boil.
13. Add the diced onion to the pot with the lentils.
14. Allow the lentils and onion to cook and soften.
15. Add the spices and coconut milk to the dal.
16. Stir the dal.
17. Add sea salt to taste to the dal.
18. Cook the dal for a further 5 minutes.
19. Serve and enjoy.

## Equipment

- coffee grinder
- blender
- hand blender
- pan
- frying pan
- pot

## 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.

## Source

- Original video: https://www.instagram.com/reel/C7mU0u8KaUg/?igsh=eG52bHZ3a3IyZGlu
- Recipe page: https://www.cliprecipe.com/recipe/3b5e2435-7aa8-41cf-92cd-539d0b8320ce
- Extracted: 2025-07-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt