This simple turmeric dhal with aubergine and pomegranate is a colourful plant based dish, full of warming spices. It keeps well so is a great dish to batch cook.
Ingredients
Dhal
½ tablespoon coconut oil
1 onion, finely diced
3 cloves garlic, finely diced
1 thumbnail sized piece of ginger, peeled and minced
2 teaspoons ground turmeric
2 teaspoons cumin seeds
2 teaspoons mustard seeds
300g red lentils
400mls coconut milk
600mls vegetable stock or water
2 tablespoon desiccated coconut
1 lime, juiced
salt
Garnish
Handful coriander leaves
2 aubergine, sliced into rounds
½ to 1 tablespoon coconut oil
seeds from half a pomegranate
Instructions
First make the dhal. Warm the coconut oil in a large saucepan, and sauté the onion in a pinch of salt for 3-4 minutes, then add the garlic and ginger and cook for another minute before adding the turmeric, cumin and mustard seeds. Allow the spices to fry for another 30 seconds before adding any liquid to allow them to toast.
Next add the red lentils, coconut milk, vegetable stock, and desiccated coconut and bring to the boil. Reduce to a simmer and cook for 25 minutes, or until the lentils are soft and the dhal is thickened (add more water if it needs it). Add the lime juice, salt to season and chopped coriander.
While the dhal is cooking cook your aubergines. Pre-heat the oven to its lowest setting, ready to keep your cooked aubergines warm. Heat some coconut oil in a large pan, and fry the slices for a few minutes on each side until browned. You will have to cook in batches, and may need to add more oil. As they cook, pile them in an oven dish and then slide them into the warmed oven to keep their heat whilst you finish them (and the dhal).
To serve spoon the dhal into a bowl pile up the aubergine slices, then add a coriander sprig and some pomegranate seeds.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/turmeric-dhal-aubergine/