Baingan Dal (Aubergine and Lentil Curry)
Roasted aubergine folded through creamy dal with a garlic and cumin tarka. Silky, smoky and satisfying.
Made with Tarka dal base and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 mins
- LevelEasy
- Costabout £0.86 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Toss the aubergine with 2 tbsp oil and a pinch of salt on a tray. Roast for 25 minutes until golden and soft.
25 min - 2
Meanwhile, heat the remaining oil in a pan. Fry the cumin seeds for 30 seconds, then add the onion and cook for 8 minutes.
8 min 30 s - 3
Stir in your ready made ginger garlic paste (see the base recipe), the ground coriander and chilli powder. Add the tomatoes and cook for 5 minutes until soft.
5 min - 4
Add your ready made tarka dal base (see the base recipe) and simmer for 8 minutes, loosening with water if too thick.
8 min - 5
Fold in the roasted aubergine and simmer for 3 minutes. Scatter with coriander and serve with rice.
Tips
- Roast the aubergine rather than frying it, which uses less oil.
- Cut it evenly so every piece softens at the same time.
- Add a squeeze of lemon at the end to lift the flavour.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I fry the aubergine instead?
Yes, but it soaks up oil. Roasting gives a lighter result.
Do I need to salt the aubergine first?
Not with modern varieties. Roasting with salt gives enough softness.
Can I add other vegetables?
Yes. Courgette, peppers and spinach all work.
More made with tarka dal base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.