Aubergine Dal with Crispy Cauliflower, Green Chutney, Dosa and a Crunchy Salad (2024)

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1. First make the chutney. Put the coconut into a small bowl and just cover with boiling water. Leave for about 20 minutes to cool and soften, then drain and add to a blender with the remaining chutney ingredients. Blitz until smooth. (This is best served after a few hours resting in the fridge.)

2. Now for the dal: heat the coconut oil in a large pan and cook the onions, the ginger, the garlic and cinnamon over a low heat until the onions are translucent. Increase the heat then add the cumin and coriander seeds, bird’s eye chillies, curry leaves and chopped coriander stalks and fry for a good 5 minutes, stirring to stop anything catching.

3. Next add the turmeric, aubergine and apricots and cook for a further 5 minutes, allowing the aubergine to caramelise a little, followed by the tomatoes, coconut milk, stock and lentils. Leave to simmer for 45 minutes, then taste and season with salt and pepper and a squeeze of honey, if desired.

4. Meanwhile, make the crispy cauliflower. Preheat the oven to 220°C/ gas 7. Put the whole cauliflower into a large bowl and toss with the olive oil, coriander and cumin seeds, garlic, salt and pepper. Place on a baking tray and roast for about 30 minutes until nice and crispy. (Alternatively you can break the cauliflower into florets before roasting – just as delicious!)

5. While the cauliflower is in the oven, prepare the dosa by mixing all the ingredients together in a bowl until combined. Heat a wide frying pan with a little oil (we use coconut oil) over a medium heat. When hot, add a small ladle of the mixture and tilt the pan quickly, to spread the mixture around. Once it starts to crisp and has bubbles (after a few minutes), flip it and cook the other side until crispy. Repeat until you have used up all the batter.

6. Mix together the ingredients for the crunchy salad in a bowl, drizzle with the lime juice and oil and season.

7. When you are almost ready to serve, make up a tarka for the top of the dal. Melt the coconut oil in a pan and add the garlic, cumin seeds, nigella seeds, chilli and curry leaves. Cook over a low heat, stirring, until the garlic turns golden. Add this sizzling to the top of the dal. 8. Scatter the dal with coriander leaves and serve with the dosa, crispy cauliflower, chutney and salad.