Baingan Bharta with Spiced Lentil Dal

Rinse the lentils thoroughly under cold water until the water runs clear, then place them in a medium pot with water and turmeric. Bring to a gentle boil over medium heat, then reduce to a simmer for 25-30 minutes, stirring occasionally, until the lentils are soft and mushy.

Place eggplants directly on a gas flame or under a broiler at 250°C, turning every 3-4 minutes for 12-15 minutes, until the skin is completely charred and the flesh feels soft when pressed. Look for a wrinkled, blackened exterior as a cue.

Remove eggplants from heat and let them cool in a bowl for 5 minutes. Peel off the charred skin carefully, then mash the soft pulp with a fork or potato masher until smooth but slightly chunky for texture.

Heat olive oil in a small pan over medium heat, add cumin seeds and let them sizzle for 30 seconds until fragrant. Add minced garlic, ginger, and chopped green chili, sautéing for 1-2 minutes until golden and aromatic, then stir this tempering into the cooked lentils.

Heat olive oil in a large pan over medium heat, add cumin seeds and let them crackle for 30 seconds. Add chopped onion, sauté for 5-7 minutes until golden brown, then stir in minced garlic, ginger, and chopped green chilies, cooking for another 2 minutes until fragrant.

Add chopped tomatoes to the pan, cooking over medium heat for 5-6 minutes, stirring occasionally, until they break down into a mushy, sauce-like consistency. Mash lightly with the back of a spoon to speed up the process.

Stir in the mashed eggplant pulp and salt, mixing well to combine with the tomato-onion base. Cook on low heat for 8-10 minutes, stirring occasionally, until the flavors meld and the mixture thickens slightly. Garnish with chopped fresh coriander just before serving.

Adjust the consistency of the dal by adding a splash of water if too thick, then simmer for 2-3 minutes on low heat to blend the tempering flavors. Add salt and garnish with chopped fresh coriander before serving.