Eggplant Dal

Step 1

In a large Dutch oven, heat oil over medium. Add onion and eggplant, and season with salt and pepper. Cook, stirring occasionally, until eggplant is softened and starting to break down, about 8 minutes. Add 2 tablespoons water and stir up the browned bits on the bottom of the pot. Cook until all of the water is absorbed, then transfer eggplant mixture to a bowl.

Step 2

Melt ghee in the pot over medium heat. Add garlic, ginger, chile, cumin seeds and coriander, and stir constantly until fragrant (be careful not to burn), about 30 seconds. Add tomato and cook, stirring occasionally, until completely broken down and lightly caramelized, about 8 minutes. Stir in eggplant mixture.

Step 3

Add lentils and 3 cups water to the pot, and season with salt and pepper. Bring to a boil over high heat, then cover, reduce heat to medium-low and simmer until lentils are tender and mixture is thickened, about 15 minutes. Season with salt and pepper.

Step 4

Divide dal among bowls and garnish with cilantro. Serve with rice or naan.