It’s Indian night: David Herbert’s eggplant curry and dahl

This classic Indian dish is always a crowd favourite. And it’s a lot easier to make than you might imagine.

Hearty: David Herbert’s dahl. Picture: Guy Bailey

If you are looking for flavourful vegetarian main courses or side dishes, these Indian-style recipes are must-tries. There is no “right” consistency for dahl: adjust the liquid to your taste. The eggplant recipe is Balti style, in which most of the liquid is cooked away; you’ll need to double the ingredients for four people.

Chickpea & coconut dahl

1½ tablespoons ghee or sunflower oil

2 onions, finely chopped

4 garlic cloves, finely chopped

3cm piece ginger, peeled and grated

2 teaspoons ground cumin

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon paprika

½ teaspoon chilli flakes

4 cardamom pods, seeds removed and ground

1 cinnamon stick

1 tablespoon nigella seeds

2 bay leaves

2 x 400g cans chickpeas, drained

75g yellow split peas

500ml (2 cups) vegetable stock

400ml can coconut milk

½ cup coriander leave

Spiced butter garnish

2 tablespoons ghee or unsalted butter

2 red shallots, finely sliced

1 tablespoons cumin seeds

½ teaspoons chilli flakes

½ cup coriander leaves

Heat the oil and fry the onion over medium heat until pale gold and soft. Add the garlic and ginger and cook for another couple of minutes. Stir in all the spices, nigella seeds and bay leaves and cook for another minute or so, then add all the remaining ingredients and 450ml stock. Bring to just below boiling point, turn the heat down and simmer, partially covered, for about 40 minutes until the split peas are soft. Add more stock if desired. When ready to serve, make the spiced butter: heat the ghee or butter in a pan and add the shallots. Fry until golden, then add the cumin and chilli. Cook, stirring, for 2 minutes. Pour over the dahl, with coriander scattered on top, or serve on the side with naan bread. Serves 4

Eggplant curry

1 large whole eggplant

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 onion, finely chopped

1 green chilli, finely chopped

2 cloves garlic, crushed

2 teaspoons grated fresh ginger

2 tomatoes, diced

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon turmeric powder

½ teaspoon chilli powder

Juice of 1 lemon

3 tablespoons finely chopped fresh coriander

Flat bread such as naan and Greek-style yoghurt, to serve

Preheat oven to 220C (fan). Brush eggplant with oil, place in roasting tin, roast for about 20 minutes or until skin blackens. Transfer to a board; scoop out flesh, discarding skin, and chop into small pieces. Set aside. Heat remaining oil in pan over medium-high heat. Add cumin seeds; cook for about 20 seconds. Add onion; fry until soft and light brown. Stir in chilli, garlic and ginger. Cook for 1-2 minutes; stir in tomatoes. Add dry spices, eggplant and just enough water to cover. Simmer until eggplant is soft and most of the liquid has cooked away (3-4 minutes). Stir in lemon juice and chopped coriander; season. Garnish with coriander leaves; serve with naan and yoghurt. Serves 2