Sri Lankan Coconut Dal with Aubergine Pickle

AuthorJen Booker
RatingDifficultyBeginner

Quick but tasty dal from Gousto

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 1 Onion
 1 Aubergine
 15 g Fresh ginger
 1 tsp Ground tumeric
 15 ml Cider vinegar
 50 g Creamed coconut
 120 g Red lentils
 4 Garlic cloves
 20 g Coriander
 1 tbsp Curry powder
 1 Green chilli
 1 tsp Black mustard seeds
 11 g Stock powder

1

Finely slice half of the onion and 2 cloves of garlic

2

Dissolve the stock and creamed coconut in 600ml boiling water

3

Rinse the lentils

4

Cut the aubergine into strips

5

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

6

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

7

Add the lentils and cook for 1 minute

8

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

9

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

10

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

11

Chop the coriander including the stalks

12

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

13

Transfer aubergine to kitchen paper to drain

14

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

15

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

16

Serve the dal and pickle with rice and / or chapati

CategoryCuisine

Ingredients

 1 Onion
 1 Aubergine
 15 g Fresh ginger
 1 tsp Ground tumeric
 15 ml Cider vinegar
 50 g Creamed coconut
 120 g Red lentils
 4 Garlic cloves
 20 g Coriander
 1 tbsp Curry powder
 1 Green chilli
 1 tsp Black mustard seeds
 11 g Stock powder

Directions

1

Finely slice half of the onion and 2 cloves of garlic

2

Dissolve the stock and creamed coconut in 600ml boiling water

3

Rinse the lentils

4

Cut the aubergine into strips

5

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

6

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

7

Add the lentils and cook for 1 minute

8

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

9

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

10

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

11

Chop the coriander including the stalks

12

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

13

Transfer aubergine to kitchen paper to drain

14

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

15

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

16

Serve the dal and pickle with rice and / or chapati

Sri Lankan Coconut Dal with Aubergine Pickle

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