Eggplant Dal

Ingredients

• ¼ cup neutral oil, such as canola or safflower
• 1 cup yellow onion, finely chopped
• 1 large eggplant, about 1 lb, peeled and cut into ½-inch cubes
• salt and black pepper
• 2 tbsp ghee
• 1 tbsp garlic, minced
• 1 tbsp fresh ginger, minced
• 1 serrano chile, red or green, finely chopped
• 2 tsp cumin seeds
• 1 tsp ground coriander
• 1 medium tomato, diced
• 1 cup red lentils, rinsed
• 3 cups water
• chopped cilantro, for serving
• basmati rice or naan, for serving

Steps

1. Cook the eggplant. Heat the oil in a large Dutch oven over medium heat. Add the onion and eggplant and season with salt and pepper. Cook, stirring occasionally, until the eggplant is soft and beginning to break down, about 8 minutes.
2. Deglaze the pot. Add 2 tablespoons water and scrape up any browned bits from the bottom of the pot. Cook until the water has evaporated, then transfer the eggplant mixture to a bowl.
3. Cook the aromatics. Melt the ghee in the same pot over medium heat. Add the garlic, ginger, serrano, cumin seeds, and coriander. Cook, stirring constantly, until fragrant, about 30 seconds.
4. Cook the tomato. Add the tomato and cook, stirring occasionally, until softened, broken down, and lightly caramelized, about 8 minutes. Stir the eggplant mixture back into the pot.
5. Simmer the dal. Add the lentils and 3 cups water. Season with salt and pepper and bring to a boil.
6. Simmer until thick. Cover, reduce the heat to medium-low, and simmer until the lentils are tender and the dal has thickened, about 15 minutes. Taste and adjust the seasoning.
7. Serve. Divide among bowls, garnish with cilantro, and serve with basmati rice or naan.