Black Bean Aubergine Dal
You won't believe how much flavour is imparted into this black bean aubergine dal in just half an hour.
Ingredients · Servings 4
- 2 Aubergine
- 4tbsp Vegetable Oil
- 5g Ginger
- 4 Garlic Clove
- 2tbsp Curry Powder
- 2tbsp Cumin Seeds
- 3tsp Coriander Seed
- 270g Cooked Black Beans
- 400g Coconut Milk
- 400g Cherry Tomatoes
- 4tbsp Yoghurt
- 30g Fresh Coriander
- Naan (to serve)
Method · 30 min
- Cut the aubergines into medium-sized chunks. Season with salt and pepper.
- Get a large, deep frying pan over a medium-high heat. Add the aubergine chunks and cook, stirring regularly, for 5 mins until the aubergine is beginning to char and soften in places.
- Add ½ oil and keep cooking the aubergine for a further 5 mins, stirring regularly, until the aubergine is mostly softened.
- Finely grate the ginger and garlic.
- Add the grated ginger and garlic to the softened aubergines along with the curry powder, ½ of the cumin seeds and ½ of the coriander seeds. Cook, stirring for 2 mins then tip in the black beans along with their liquid as well as the coconut milk.
- Simmer the black bean dal for 10 mins until the aubergine is fully cooked and the beans are nice and tender.
- Meanwhile, get a second frying pan super hot. Once hot, add in the whole cherry tomatoes and cook for 4-5 minutes until blackened in places and beginning to burst. At this point add the remaining oil, remaining ½ of cumin seeds and ½ of coriander seeds. Toast for a minute then remove from the heat and season.
- Roughly mash half the dal in the saucepan with a potato masher, then stir the dal well. Season to taste.
- Divide the dal between bowls. Top with a spoonful of yoghurt, the charred tomatoes, and coriander. Serve with rice or naan, if you like.
