Name: Red Lentil Dahl with Roasted Eggplant Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 medium eggplants, cubed (or 4-5 smaller varieties); 3 tbsp olive oil; ½ tsp sea salt; 1 ¼ cups / 255g dried red lentils; 3 ¾ cups / 937ml water; 2 tbsp coconut oil (or a neutral flavoured cooking oil); 1 tsp cumin seeds; 1 tsp black mustard seeds; 1 onion, finely diced; 1 tbsp ginger, finely grated; ¾ tsp garam masala; ¾ tsp turmeric; 1 ½ tsp ground coriander seeds; 3 tomatoes, well chopped (or about 240 grams cherry tomatoes); 4 garlic cloves, minced; 2-3 green chillies, chopped (remove seeds for less heat); 1 tsp salt; a good crack of black pepper

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If you’re craving a cozy, nourishing dish that bursts with vibrant flavors and wholesome goodness, let me introduce you to my absolute favorite comfort meal: the Red Lentil Dahl with Roasted Eggplant Recipe. This dish brilliantly brings together velvety red lentils simmered to perfection and tender roasted eggplant cubes, all enriched with fragrant spices and a rich, tangy tomato base. It’s the kind of meal that feels like a warm hug on your plate and can easily become a cherished staple in your kitchen rotation.

Ingredients You’ll Need

The image shows a top view of a wooden tray on a white marbled surface, filled with whole ingredients arranged neatly. At the top left, there is a white bowl filled with small, round, orange lentils. Next to it, on the right, is a small round wooden bowl containing whole black peppercorns. Below the bowls, there are several fresh red cherry tomatoes, some loose and some in a cluster inside a white bowl in the bottom right. To the left of the cherry tomatoes, there are three whole green chili peppers and one large green bell pepper. At the bottom left, there is a whole half yellow onion with the skin on, a small piece of ginger root, and one garlic bulb with some cloves still attached. A wooden mortar and pestle rest near the top right corner of the tray. The overall look is fresh and colorful with contrasting textures. Photo taken with an iphone --ar 4:5 --v 7

The magic behind the Red Lentil Dahl with Roasted Eggplant Recipe lies in its beautifully simple yet essential ingredients. Each element plays its part, whether it’s adding earthy depth, richness, or bursts of fresh, vibrant color that make this dish so irresistible.

Eggplants (2 medium or 4-5 small): These become soft and caramelized when roasted, lending a silky texture and rich flavor.
Olive oil (3 tbsp): Helps to roast the eggplant to golden perfection and adds a fruity dimension.
Sea salt (½ tsp): Enhances the natural sweetness of the vegetables and balances the spices.
Dried red lentils (1 ¼ cups / 255g): The heart of the dahl, these cook down to a creamy, protein-packed base.
Water (3 ¾ cups / 937ml): Essential for cooking lentils to tender, soup-like consistency.
Coconut oil or neutral oil (2 tbsp): Ideal for the tarka, it brings warmth and a subtle richness when frying the spices.
Cumin seeds (1 tsp): Releases an earthy aroma that adds depth to the spice blend.
Black mustard seeds (1 tsp): Adds a beautiful pop and sharpness when toasted in oil.
Onion (1, finely diced): Provides sweetness and texture as it softens in the tarka.
Fresh ginger (1 tbsp, grated): Gives a zesty, warming spice that awakens the palate.
Garam masala (¾ tsp): A fragrant blend of spices that infuses the dish with authentic warmth.
Turmeric (¾ tsp): Brings color and a subtle earthy bitterness essential to dahl.
Ground coriander seeds (1 ½ tsp): Adds a lemony, sweet undertone complementing the other spices.
Tomatoes (3, well chopped or 240g cherry tomatoes): Introduces acidity and juicy freshness to the base.
Garlic cloves (4, minced): Lends depth and pungent sweetness when cooked gently.
Green chillies (2-3, seeds removed if preferred mild): Gives the dish an optional kick of heat.
Salt (1 tsp): Balances and enhances all the layered flavors.
Black pepper (a good crack): Adds a touch of sharpness and warmth at the end.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Red Lentil Dahl with Roasted Eggplant Recipe

Step 1: Roast the Eggplant

Start by preheating your oven to 190°C (375°F). Toss the cubed eggplant with olive oil and sea salt, making sure each piece is well-coated. Spread them evenly on a lined roasting tray and pop them into the oven for about 30 minutes. Roasting transforms the eggplant into soft, golden morsels that add luscious creaminess and a mild smoky undertone to your dahl.

Step 2: Prepare the Lentils

While the eggplant is roasting, give your red lentils a good look-over to remove any debris or stones. Rinse them under cold water until it runs clear—this step ensures a clean, smooth texture. Add the lentils and water to a saucepan, bring to a boil, skimming off any foam that rises. Lower the heat and let it simmer partially covered for 15 minutes until tender. Whisk gently to break up the lentils and create a creamy, inviting base.

Step 3: Make the Tarka (Tempered Spices)

In a skillet over medium-high heat, warm your coconut or neutral oil. Toss in the cumin and black mustard seeds and let them pop—this moment releases a fantastic aroma that sets the tone for the dish. Add finely diced onions and grated ginger, cooking until soft and fragrant, about 3-5 minutes, making sure nothing sticks or burns.

Step 4: Build the Spiced Tomato Base

Stir in garam masala, turmeric, and ground coriander seeds, letting the spices bloom for 30 seconds. Next, add chopped tomatoes, minced garlic, and green chillies for a fresh, tangy tang and a hint of edge. Cook everything together for another 3 to 5 minutes, stirring often, until the tomatoes soften and meld with the spices into a rich, flavorful sauce.

Step 5: Combine and Simmer

Pour your whisked lentils into the spiced tomato mixture, adding salt and black pepper to taste. Finally, fold in those beautifully roasted eggplant cubes. Turn the heat down low and let everything simmer gently for 5 minutes to marry the flavors perfectly – your Red Lentil Dahl with Roasted Eggplant Recipe is nearly ready to enjoy!

How to Serve Red Lentil Dahl with Roasted Eggplant Recipe

The image shows two parts side by side on a white marbled surface. On the left, there is a white bowl filled with raw eggplant pieces, each cut into small cubes with dark purple skin and pale yellow inside. On the right, there are many cooked eggplant cubes with a golden brown color and slightly charred edges, arranged on a dark tray. The cooked pieces have a shiny and grilled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Red Lentil Dahl with Roasted Eggplant Recipe, sprinkle freshly chopped coriander leaves on top. A dollop of dairy-free natural yogurt adds a cooling contrast that complements the spices beautifully. For a little crunch, a squeeze of fresh lime juice or toasted cumin seeds can add exciting texture and brightness as well.

Side Dishes

This dahl pairs wonderfully with warm naan bread or fragrant basmati rice, perfect for soaking up every last bit of that delicious sauce. You can even enjoy it alongside roasted vegetables or a fresh cucumber salad for a refreshing balance on your plate.

Creative Ways to Present

Feeling adventurous? Try serving the Red Lentil Dahl with Roasted Eggplant Recipe over a bed of fluffy quinoa or wrapped inside a warm wrap with crunchy pickled vegetables. It also makes a fantastic filling for stuffed peppers or a vibrant Buddha bowl topped with avocado and seeds.

Make Ahead and Storage

Storing Leftovers

This Red Lentil Dahl with Roasted Eggplant Recipe keeps beautifully in the fridge for up to 4 days when stored in an airtight container. The flavors even deepen over time, making your leftovers taste even better than the first day.

Freezing

If you want to make a big batch, you’re in luck. This dish freezes wonderfully for up to 3 months. Portion it into freezer-safe containers or bags, and you’ll have a hearty, wholesome meal ready whenever you need a little comfort food.

Reheating

To reheat, gently warm the dahl in a saucepan over low heat, stirring occasionally. Add a splash of water if it thickens too much. Alternatively, microwave on medium power, stirring midway, until piping hot and ready to satisfy your tastebuds all over again.

FAQs

Can I use different types of lentils for this recipe?

While red lentils are ideal because they cook quickly and break down nicely, you can experiment with yellow lentils or split peas, but keep in mind cooking times and textures may vary slightly.

Is this Red Lentil Dahl with Roasted Eggplant Recipe vegan?

Yes! It’s completely plant-based and dairy-free, especially if you use coconut oil and dairy-free yogurt for garnishing, making it perfect for vegans and anyone avoiding animal products.

Can I make this dish spicier or milder?

Absolutely! You can adjust the green chillies to suit your heat preference, and even add a pinch of chili powder or smoked paprika for extra kick, or omit the chillies to keep it mild and comforting.

What’s the best way to roast the eggplant without it turning soggy?

Ensure to spread the eggplant cubes out evenly on the baking tray without crowding them, and toss them thoroughly in olive oil before roasting. This helps them caramelize nicely rather than steam, resulting in that beautiful roasted texture.

Can I prepare parts of this recipe in advance?

Yes! You can roast the eggplant and cook the lentils a day ahead, then prepare and add the tarka fresh when you’re ready to serve to keep the flavors vibrant and fresh.

Final Thoughts

This Red Lentil Dahl with Roasted Eggplant Recipe has quickly become a cherished favorite of mine, and I have no doubt it will become one of yours too. It’s one of those dishes that feels both indulgent and nourishing—simple ingredients transformed into something truly special. I encourage you to give it a try, invite some friends or family to share in the goodness, and enjoy every comforting spoonful!

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Red Lentil Dahl with Roasted Eggplant Recipe

Ingredients You’ll Need