What do you need?

• 1 onion

• 1 eggplant

• 2 cloves of garlic

• 1 tablespoon of coconut oil

• 1 teaspoon of mustard seeds

• 2 teaspoons of turmeric powder

• 5 to 6 curry leaves / leaves

• 1 teaspoon of chili flakes

• 350 grams of red lentils

• 400 ml coconut milk

• 200 grams of white rice

How do you make this?

1. Soak the lentils in water for at least 30 minutes. Place the water a fingertip above the lentils.

2. Cut the eggplant into 4 × 1 cm cubes and soak them in water for 30 minutes. Then drain.

3. Cook the rice according to the instructions on the package.

4. Chop the red onion and finely chop the garlic.

5. Place the coconut oil in a heavy-bottomed pan and fry the onion and garlic until almost translucent. Then add the aubergine and fry it for 5 minutes. Shovel well, so that it does not burn.

6. Add the mustard seeds, turmeric powder, curry leaves and chili flakes and fry it well for two minutes by constantly stirring.

7. Add the red lentils, including the water. Let it simmer for 20 minutes on low heat (without a lid).

8. Finally, add the coconut milk and a good pinch of salt. Let it simmer for another 5 minutes and your dahl with coconut and red lentils is ready.

9. Serve with white rice.