Sri Lankan-Style Coconut Dal With Aubergine Pickle

Add zing to your creamy coconut dal and rice with wambatu moju, a Sri Lankan pickled aubergine condiment that's spicy, sour and sweet. Dal-licious!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a full kettle

Step 2

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Step 3

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Step 4

Once cooked, remove from the heat and keep covered until serving

Step 5

While the rice is cooking, peel and finely slice 1 [2] shallot[s], then peel and finely slice 1 [2] garlic clove[s]

Step 6

Chop the creamed coconut roughly (if required!)

Step 7

Dissolve the vegetable stock mix and chopped creamed coconut in 600ml [1L] boiled water – this is your coconut stock

Step 8

Rinse the red lentils in a sieve under cold running water

Step 9

Trim the green stalk[s] off the aubergine[s] and discard, then slice lengthways, into strips

Step 10

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a very generous drizzle of vegetable oil over a medium-high heat

Step 11

Once hot, add the aubergine strips with a pinch of salt and cook, covered, for 10-12 min, turning occasionally until golden and tender

Step 12

Tip: Add a drizzle more oil if your pan is looking a little dry!

Step 13

Heat a separate pot with a drizzle of vegetable oil over a medium heat

Step 14

Once hot, add the sliced shallot, sliced garlic, curry powder and half the ground turmeric (you’ll use the rest later!) and cook for 1 min, then add the lentils and cook for 1 min further

Step 15

Add the coconut stock, bring to the boil over a high heat, and cook for 15-20 min or until the lentils are tender and starting to break down – this is your Sri Lankan-style coconut dal

Step 16

Whilst everything is cooking, slice the green chilli[es] in half lengthways, then slice diagonally into strips

Step 17

Peel and chop the remaining shallots into wedges

Step 18

Peel and finely chop (or grate) the remaining garlic

Step 19

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Step 20

Chop the coriander finely, including the stalks (save a few leaves for garnish!)

Step 21

Combine the chopped garlic with the chopped ginger, chopped coriander, cider vinegar, black mustard seeds and 1 tbsp [2 tbsp] sugar in a bowl – this is your pickling liquid

Step 22

Once the aubergine is golden and tender, transfer it to kitchen paper and return the pan to a medium heat

Step 23

Add the sliced green chilli (can't handle the heat? Go easy!) and shallot wedges with the remaining ground turmeric and cook for 2-3 min

Step 24

Return the cooked aubergine to the pan with the pickling liquid and cook for 2-3 min or until all the liquid has evaporated – this is your aubergine pickle

Step 25

Serve the Sri Lankan-style coconut dal with the basmati rice to the side

Step 26

Top with the aubergine pickle, garnish with the reserved coriander leaves and season with a grind of black pepper