Vegan Eggplant Dal with Coconut Milk
4Servings: 4 people
Ingredients
- 2 tablespoon coconut oil
- 1 shallot chopped
- 1 tablespoon ginger chopped
- 3 cloves of garlic chopped
- 1 serrano chile chopped
- 1 eggplant peeled and cubed
- 3 teaspoons salt
- 1 teaspoon turmeric
- 1 teaspoon cardamom
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon pepper
- 5-6 curry leaves optional
- 3-4 cloves optional
- 1 16 oz. Can diced tomatoes
- 4 cups vegetable or chicken broth
- 1 can coconut milk
- 1 cup yellow or red lentils
Serve with:
- 2 cups cooked white rice
- Raita for Topping
- Chopped mint and cilantro
Instructions
- In a large pot or wok, heat coconut oil on medium heat. Add in the chopped shallot, ginger, garlic and Serrano chiles. Season with 1 teaspoon salt.
- Cook on medium for 4-5 min. Then add in the cubed eggplant ands season it again with 1 teaspoon salt. The eggplant holds a lot of water, so its important to salt it here to release those juices.
- Cook the eggplant for 10 minutes on medium low heat.
- Next, add in all your spices. Coat the eggplant completely in the spices and aromatics for 2 minutes.
- Add in the can of tomatoes, 4 cups of chicken or veggie stock, 1 can of coconut milk and 1 cup of lentils. Season with 1 more teaspoon of salt. Give it a good stir, put the lid on the pot and reduce heat to a low simmer.
- Cook the lentils for 45 minutes to an hour, checking on the dal every 10 minuets or so and stirring.
- After about 1 hour, the lentil should be thick, creamy and tender. Give it a taste to see if it needs a little finishing salt before serving.
I like to serve my dal over white rice with a little Raita and fresh herbs.
Notes
Enjoy with love + salt.
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