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Sri Lankan Coconut Dal With Aubergine Pickle

Sri Lankan Coconut Dal With Aubergine Pickle

Rating
5rating out of 5

(3690 reviews from our customers)

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

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What is Gousto all about?

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Ingredients
For 2 people (double for 4)
Shallot
3 shallots
Red-lentils
100g red lentils
Aubergine
1 aubergine
garlic-clove
3 garlic cloves
fresh-ginger
15g fresh root ginger
fresh-coriander
20g coriander
turmeric
1 tsp ground turmeric
mild-curry-powder
1 tbsp curry powder
basmati-rice
130g basmati rice
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
cider-vinegar
1 cider vinegar sachet (15ml)
green chilli
1 green chilli
FLECKED coconut cream 50g
50g solid coconut cream
Black Mustard Seeds
3.8g black mustard seeds †
You Will Need
Pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 100g red lentils
  • 1 aubergine
  • 1 garlic clove
  • 15g fresh root ginger
  • 20g coriander
  • 1 tsp ground turmeric
  • 1 tbsp curry powder
  • 130g basmati rice
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 cider vinegar sachet (15ml)
  • 1 green chilli
  • 50g solid coconut cream
  • 3.8g black mustard seeds<span class="strong">†</span>
Typical Values per 100g per serving
Energy 860 kJ
206 kcal
2724 kJ
651 kcal
Fat
of which saturates
6.8 g
5.5 g
21.5 g
17.4 g
Carbohydrate
of which sugars
25.1 g
2.4 g
79.5 g
7.5 g
Fibre 5.4 g 17.2 g
Protein 7.4 g 23.4 g
Salt 0.89 g 2.83 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
100g red lentils
red lentils
1 aubergine
aubergine
1 garlic clove
garlic
15g fresh root ginger
ginger
20g coriander
coriander(100%)
1 tsp ground turmeric
turmeric(100%)
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
130g basmati rice
basmati rice
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 cider vinegar sachet (15ml)
cider vinegar (100%)
1 green chilli
green finger chillies (100%)
50g solid coconut cream
coconut 100%
3.8g black mustard seeds
black mustard seeds (100%). Produced in a factory that handles nuts, soya, sesame, celery and fish.
Allergens
  • Allergens highlighted by † (celery, mustard)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1

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

2

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

3

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!

4

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

5

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

6

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

7

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

8

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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!

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