
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
30 min
Cuisine
South Asian
Add zing to your creamy coconut dal and rice with wambatu moju, a Sri Lankan pickled aubergine condiment that's spicy, sour and sweet. Dal-licious!
Prep Time
30 min
Cuisine
South Asian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 857 kJ 204 kcal |
2713 kJ 645 kcal |
Fat of which saturates |
6.9 g 5.5 g |
21.7 g 17.5 g |
Carbohydrate of which sugars |
24.6 g 2.4 g |
77.8 g 7.7 g |
Fibre | 5.6 g | 17.6 g |
Protein | 7.6 g | 24.1 g |
Salt | 0.9 g | 2.83 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a full kettle
Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Whilst the rice is cooking, peel and finely slice 1 [2] shallot[s]
Peel and finely slice 1 [2] garlic clove[s]
Remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the Knorr vegetable stock cube[s] and chopped coconut cream in 600ml [1L] boiled water – this is your coconut stock
Rinse the red lentils in a sieve under the cold water
Trim the green stalks off the aubergine[s] and slice into strips
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a very generous drizzle of vegetable oil over a medium-high heat
Once hot, add the aubergine strips with a pinch of salt and cook, covered, for 10-12 min, turning occasionally until golden and tender
Tip: Add extra oil if it's looking a little dry!
Heat a separate pot with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced shallot, sliced garlic and curry powder with half the turmeric and cook for 1 min
Add the rinsed lentils and cook for 1 min further
Add the coconut stock, bring to the boil over a high heat, and cook for 15-20 min or until the lentils are tender and starting to break down – this is your Sri Lankan coconut dal
Whilst everything is cooking, slice the green chilli[es] in half lengthways, then slice diagonally into strips
Peel the remaining shallots and chop them into wedges
Peel and finely chop (or grate) the remaining garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Chop the coriander finely, including the stalks
Combine the chopped garlic, ginger and most of the coriander (save some for garnish!), cider vinegar, black mustard seeds and 1 tbsp [2 tbsp] sugar – this is your pickling liquid
Once the aubergine is golden and tender, transfer it to kitchen paper and return the pan to a medium heat
Add the sliced chilli (can't handle the heat? Go easy!) and shallot wedges with the remaining turmeric and cook for 2-3 min
Return the cooked aubergine and pickling liquid to the pan and cook for 2-3 min or until all the liquid has evaporated – this is your aubergine pickle
Serve the Sri Lankan coconut dal with the basmati rice to the side
Top with the aubergine pickle, garnish with the reserved coriander and season with a grind of black pepper
Enjoy!