Rich and creamy dahl balanced beautifully with the spicy pickled aubergine.
If you’re a fan of Indian cuisine, you’ve probably heard of lentil dahl. But even if you’re not familiar with this delicious dish, it’s definitely worth giving it a try. Not only is it incredibly tasty, but it’s also packed with nutrients and is a great option for vegetarians and vegans.
So, what exactly is lentil dahl? At its core, dahl is a stew-like dish made with lentils, which are a type of legume. The lentils are cooked until they’re soft and then combined with a variety of spices, vegetables, and sometimes even fruit, depending on the recipe. The end result is a hearty and flavorful dish that’s perfect for cold nights or whenever you need a little comfort food.
One of the great things about lentil dahl is that it’s incredibly versatile. There are countless variations of the dish, so you can experiment with different ingredients and spices to find a recipe that you love. Some popular additions to dahl include ginger, garlic, cumin, turmeric, and coriander. And if you’re looking to add a little sweetness to your dish, try adding some diced mango or apricot.
But lentil dahl isn’t just delicious – it’s also incredibly healthy. Lentils are a great source of protein and fiber, and they’re also packed with vitamins and minerals like iron, folate, and potassium. Plus, because dahl is typically served with rice or naan, you’ll get a healthy dose of carbohydrates as well.
Of course, one of the best things about lentil dahl is how easy it is to make. While there are some more complicated recipes out there, many variations of dahl can be whipped up in under an hour. So whether you’re a busy parent or just someone who doesn’t want to spend hours in the kitchen, lentil dahl is a great option.
Ingredients
- 2 tbsp coconut oil
- 1 onion diced
- 2 cloves garlic
- 1 tsp turmeric
- 1 tbsp curry powder
- 1 tbsp vegetable bouillon or sub 1 stock cube
- 600 ml boiled water
- 15 g fresh ginger
- 100 g red lentils rinsed
- 50 g creamed coconut
- 1 tsp black mustard seeds
For the Aubergine Pickle
- 1 aubergine sliced lengthways into strips
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 clove garlic
- 1 green chilli
- 20 g fresh coriander
- ½ tsp turmeric
Preparation
This dish, although simple, does require cooking two things at once. I would normally start with the dahl as it can be left to simmer while you work on cooking the aubergine and prepping the pickle.
It is always handy to have rice pre-cooked. I normally double (or sometimes triple!) the quantity of rice for a meal so I have plenty leftovers. But if you do not have any pre-cooked, just be sure to make time to cook with this meal. 75g of dry rice per person is a good rule of thumb.
Directions
- Start by prepping your ingredients, dicing and chopping the onion, garlic and ginger and sautéing until soft and fragrant.
- Add spices and dry lentils.
- Prepare a coconut stock mix using creamed coconut and vegetable bouillon and then pour into the mix.
- While the dahl is cooking, get started on the aubergine pickle!
- Cook strips of aubergine in a pan until caramelised and tender.
- Add turmeric and green chilli and then pour in a pickle mix of black mustard seeds, vinegar, coriander and garlic.
- Then simply serve up with your cooked rice or why not also try making flatbread?
Preparation Tips
It is worth having all your ingredients out on the counter ready. It is helpful to read through the recipe first and prep everything before starting to cook.
Lentil Dahl with Red Rice and Aubergine
A deliciously creamy and rich dahl with a zingy kick of aubergine pickle served with red rice.
- 2 tbsp coconut oil
- 1 onion (diced)
- 2 cloves garlic
- 1 tsp turmeric
- 1 tbsp curry powder
- 1 tbsp vegetable bouillon (or sub 1 stock cube)
- 600 ml boiled water
- 15 g fresh ginger
- 100 g red lentils (rinsed)
- 50 g creamed coconut
- 1 tsp black mustard seeds
For the Aubergine Pickle
- 1 aubergine (sliced lengthways into strips)
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 clove garlic
- 1 green chilli
- 20 g fresh coriander
- 1/2 tsp turmeric
Add the vegetable bouillon (1tbsp) to 600ml of boiled water.
Roughly chop the creamed coconut (50g) and add to the stock mixture. Stir and allow the coconut to dissolve.
Peel and finely chop the onion, 2 cloves of garlic and 15g ginger.
In a medium sized pan, add 1tbsp of coconut oil and heat on medium until melted.
Add the onion, garlic and ginger to the pan and cook for 7 minutes, stirring occasionally.
Add 1tbsp curry powder and 1tsp turmeric, stir through and cook for 2 minutes.
Add the 100g of red lentils, stir and cook for a further 1 minute.
Pour in the coconut and stock mix, stir and simmer for 20 minutes or until the lentils are tender. Stir occasionally to ensure the mix doesn't stick.
Aubergine Pickle
Slice the aubergine into strips lengthways.
In a wide based pan, add 1 tbsp coconut oil and heat on medium until melted.
Add the aubergine and a pinch of salt and cook for 12 minutes, covered, turning occasionally. The aubergine should become golden and tender.
While the aubergine is cooking, peel and finely chop 1 clove of garlic.
Slice the green chilli in half lengthways and dice. No need to deseed.
Finely chop the 20g of coriander including the stalks. Save come of the leaves as a garnish for later.
In a small bowl, add the garlic, coriander, 1tbsp apple cider vinegar, 1tbsp sugar and 1tsp of black mustard seeds. Put the pickle mixture to one side.
Once the aubergine is cooked, add 1/2tsp of turmeric and chopped chilli and cook for a further 2 minutes.
Add through the pickle mixture, stir, and cook for 3 minutes until the liquid had evaporated.
Serve it up!
Serve the lentil dahl with cooked rice and top with the aubergine pickle.
Sprinkle over some of the leftover coriander leaves and a grind of black pepper.
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