The combination of red lentils and rosecoco beans with aubergine makes this a hearty dal dish.

Recipe (oil free, salt free):
Serves 2,
Aubergine, cut into small chunks – 1/4
Onion, finely chopped – 1
Rosecoco beans, rinsed – 1/2 tin
Red lentils, rinsed – 2/3 cup
Garlic clove, sliced – 1
Ginger minced – 1tsp
Green chillies chopped – 1/4tsp
Cumin seeds – 1/2tsp
Ajwain seeds – 1/2tsp
Mustard seeds – 1/2tsp
Curry leaves – 4
Fresh rosemary – 1/2 sprig
Paprika – 1tsp
Coriander cumin powder – 1tsp
Turmeric – 1/2tsp
Apple cider vinegar – 1/2tbsp
Water – 350ml
Fresh coriander chopped – 1tbsp

Add the cumin seeds, ajwain seeds, curry leaves and mustard seeds to a hot pan. Cover and let the mustard seeds pop and the other seeds toast for a couple of minutes. Add the onion, garlic, ginger, green chillies and rosemary. Saute in water until the onions are soft. Add in the paprika, coriander cumin powder, turmeric and vinegar. Cook for a minute. Add the aubergine, red lentils, rosecoco beans and water. Bring to a boil. Simmer covered for 45 minutes until the lentils have cooked. Stir in the fresh coriander.

Original recipe:
Smoky Aubergine Daal by Jamie Oliver