• 1Onion
• 1Aubergine
• 15gFresh ginger
• 1tspGround tumeric
• 15mlCider vinegar
• 50gCreamed coconut
• 120gRed lentils
• 4Garlic cloves
• 20gCoriander
• 1tbspCurry powder
• 1Green chilli
• 1tspBlack mustard seeds
• 11gStock powder

Instructions

1. 1

   Finely slice half of the onion and 2 cloves of garlic

2. 2

   Dissolve the stock and creamed coconut in 600ml boiling water

3. 3

   Rinse the lentils

4. 4

   Cut the aubergine into strips

5. 5

   Fry in oil on a high heat with a pinch of salt. Once hot cover and cook for 10 minutes until golden

6. 6

   Fry the onion and garlic in some oil with the curry powder and half the turmeric until golden

7. 7

   Add the lentils and cook for 1 minute

8. 8

   Add the coconut stock and bring to the boil and cook for 20 minutes

9. 9

   Whilst the dal is cooking slice the green chilli into thin strips

10. 10

    Chop the remaining onion into wedges and chop the remaining garlic and the ginger

11. 11

    Chop the coriander including the stalks

12. 12

    In a bowl combine the garlic, ginger and most of the chopped coriander, cider vinegar, mustard seeds and 1 tbsp sugar

13. 13

    Transfer aubergine to kitchen paper to drain

14. 14

    Add the chilli and onion and remaining turmeric to the aubergine pan and cook for 4 minutes

15. 15

    Return the aubergine and pickling liquid to the pan and cook for 3 minutes

16. 16

    Serve the dal and pickle with rice and / or chapati