Eggplant Dal

1. Cook Eggplant and Onion

Heat the oil in a large Dutch oven over medium heat. Add the chopped onion and eggplant, seasoning them with a pinch of salt and black pepper. Cook until the eggplant is tender and starting to break down, about 8 minutes, stirring occasionally.

2. Deglaze and Set Aside

Add a splash of water to deglaze the pot, scraping up any browned bits. Continue cooking until the water has been absorbed. Transfer the mixture to a bowl and set it aside.

3. Cook Aromatics

Add ghee to the same Dutch oven. Once melted, add garlic, ginger, serrano chile, cumin seeds, and ground coriander. Cook for about 30 seconds until fragrant.

4. Add Tomato

Add the tomato to the aromatic base and cook until it breaks down and becomes lightly caramelized, about 8 minutes.

5. Combine Eggplant Mixture

Fold the reserved eggplant and onion mixture back into the pot, stirring to combine with the spices.

6. Add Lentils and Simmer

Add the red lentils and enough water to cover them by about an inch. Season with salt and pepper, bring to a simmer, and cook until lentils are tender and dal has thickened, about 15 minutes, stirring occasionally.

7. Season and Serve

Adjust seasoning if needed, sprinkle with chopped cilantro, and serve with basmati rice or naan.