Name: Eggplant Dahl
Yield: Makes 4-6 serves
Ingredients: 2 onions, diced; 2 tsp minced ginger; 2 tsp minced garlic; 1 bunch fresh coriander, stalks and leaves separated; 2 tsp turmeric; 2 tsp garam masala; 2 eggplants, diced; 3/4 cup yellow split peas, rinsed; 3/4 cup red lentils, rinsed; 4 1/2 cups vegetable stock; S&P; 2 TBS lemon juice; 4 TBS Cocobella Coconut Yoghurt

Ingredients

2 onions, diced
2 tsp minced ginger
2 tsp minced garlic
1 bunch fresh coriander, stalks and leaves separated
2 tsp turmeric
2 tsp garam masala
2 eggplants, diced
3/4 cup yellow split peas, rinsed
3/4 cup red lentils, rinsed
4 1/2 cups vegetable stock
S&P
2 TBS lemon juice
4 TBS Cocobella Coconut Yoghurt

Method

Heat oil in a large saucepan over medium heat. Add onion and cook until soft. Add ginger, garlic, coriander stalks and spices and cook for 1 minute until fragrant.
Add eggplant to the pot, coat in spices and cook until starting to soften. Add peas, lentils & stock, place lid on and bring to boil. Once boiling reduce to a simmer and cook for 30 minutes or until peas and lentils are tender.
Whilst cooking, mix the lemon juice, @purecocobella natural coconut yoghurt and salt until combined. Serve Dahl with the coconut yoghurt mix, coriander leaves, and S&P to taste.
Enjoy!