Green Dahl with Charred Eggplant and Tofu
45 Minutes
〰️
45 Minutes 〰️
Serves 4
Ingredients
2 eggplants
1.5 cup green lentils , rinsed
2 tablespoons olive oil or ghee
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1/2 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon coriander seeds, crushed
1 teaspoon curry powder
1 can (400ml) coconut milk
2.5 cups vegetable stock
2 handfuls fresh spinach
Juice of 1 lime
1 tablespoon maple syrup
Salt, to taste
400g firm tofu, cut into cubes
To Serve:
Plain yogurt
Fresh coriander, chopped
Lime wedges
Method
Char the Eggplant: Pierce the eggplants with a fork several times. Char them on a BBQ grill or over a gas stove flame until the skin is blistered and the flesh is soft, roughly 10-15 minutes. Make sure to keep turning them for an even cook. Remove from flame and let them cook in a bowl, fitted with plastic wrap. After 15 minutes or so peel off the skin with your hands and chop up the flesh. Set aside.
Blanch and Blend the Spinach:Blanch the spinach in boiling water for 30 seconds, then immediately plunge into ice water. Drain and squeeze out excess water, place in a blender and set aside.
Cook the aromatics: In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, sautéing until soft and golden, about 5 minutes. Stir in the turmeric, garam masala, crushed coriander seeds, and curry powder. Cook for another minute until fragrant. Add this mixture to the blender along with the tin of coconut milk. Blend until smooth. Pour this sauce back into a pot.
Cook the lentils: Add the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer, partially covered, for 20-25 minutes, or until the lentils are soft.
Fry the Tofu: While the lentils cook, make the tofu. Heat a splash of oil in a pan over medium-high heat. Pat the Tofu cubes dry with paper towel, then season with salt and pepper, and fry until all sides are golden and crispy, about 8-10 minutes. Set aside on paper towels and cover with aluminum to keep warm.
Season: Add the eggplant to the dahl once the lentils have cooked, along with the lime juice and maple syrup. Season with salt to taste, depending on how salty the stock was you might not need much.
Serve: Spoon the dahl into bowls. Top with fried tofu, a dollop of yogurt, and a sprinkle of fresh coriander. Serve with lime wedges on the side.
Notes
Feel free to skip the charred eggplant if you’re short on time, you will miss the smokey flavour in the dish but it will still be delicious.