How to make two lentil dal with spiced aubergines

So often an overlooked side-dish, give this Indian staple the attention it deserves with this dal-iscious two-lentil recipe

(Gousto)

Two-lentil dal and spiced aubergine

Serves 2

1 red onion
1 aubergine
15g fresh root ginger
1 tbsp curry powder
1 can of lentils
80g coconut yoghurt
100g red lentils
3 garlic cloves
1 tbsp ground cumin
5g coriander
1 vegetable stock cube
olive oil
salt and pepper

Preheat the oven to 220C/ 200C (fan)/ 425F/ gas mark 7. Cut the aubergine into quarters lengthways, and then slice into big pieces. Rub the chopped aubergine with a drizzle of olive oil and the ground cumin, then season generously with salt.

Heat a large, wide-based pan with a drizzle of olive oil over a high heat. Once hot, add the aubergine and cook for 1 minute each side or until browned. Transfer the browned aubergine to a baking tray (use tin foil to avoid mess) and put it in the oven for 20-25 minutes or until cooked through (keep the pan for later).

Meanwhile, boil a kettle. Peel and finely chip (or grate) the garlic. Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate). Peel and dice the red onion.

Return the pan to a medium heat with a drizzle of olive oil. Once hot, add the diced onion with a pinch of salt. Cook for 5 minutes or until softened. Add the ginger, garlic and curry powder and cook for a further 3 minutes.

Rinse the red lentils in a sieve under the cold tap. Add the red lentils and canned lentils (no need to drain) to the softened onion. Dissolve the vegetable stock cube in 350ml of boiled water. Add the stock to the lentils and stir for 10-15 minutes, or until all the water is absorbed and the lentils are tender and porridge-like in consistency.

Meanwhile, chop the coriander finely, including the stalks.

Once the lentils are cooked, remove them from the heat and stir in 2/3 of the coconut yoghurt and 2/3 of the chopped coriander (you’ll use the rest for garnish) – this is your dal. Season generously with salt and pepper.

Serve the dal in bowls and top with the roasted aubergine. Garnish with the remaining chopped coriander and a dollop of the remaining coconut yoghurt. Enjoy!

Recipe from gousto.co.uk