A good curry powder is the only ingredient in this recipe that I would recommend you find. I like Madras curry powder which can be purchased from good spice merchants and The Essential Ingredient but use whatever you prefer. This dhal is a super easy recipe and just needs a bit of time to cook the split peas, but no real effort. The creamy eggplant is my idea of heavenly comfort food and is a bonus that it also happens to be vegan.
SERVES 4
PREP 10 MIN
COOK 55 MIN
What you’ll need:
1 tbs coconut oil
10 fresh curry leaves
1 onion, finely diced
1 tsp minced fresh ginger
1 clove garlic, minced
2 tsp madras curry powder
1 cup (200g) yellow split peas, rinsed
400ml can coconut milk
500ml vegetable stock
1 large eggplant, cut into large cubes
coconut yoghurt, naan & fresh coriander leaves, to serve
What to do:
Heat oil in a large non-stick saucepan over medium heat until hot. Add curry leaves and cook for 1 minute until fragrant. Add onion and cook for 5 minutes until soft. Add ginger, garlic and cook for a further 1 minute. Add curry powder, split peas, coconut milk and stock. Bring to a simmer, cover and cook, stirring occasionally, for 20 minutes. Stir through eggplant and cook for a further 20 minutes until eggplant is tender.
Divide dhal between 4 bowls, dollop with coconut yoghurt and top with coriander leaves. Serve with warm naan bread.
