Dal with eggplant pickle

Steps

1. Clean and cook the rice.
2. Rinse the lentils in a sieve under cold running water.
3. Chop the coconut cream and dissolve in 1 litre of boiling water along with the stock cube.
4. Cut the eggplant into strips. Then heat oil over medium in a large pan.
5. Once hot, add the eggplant and a pinch of salt and cook, covered, turning occasionally until golden.
6. Heat another pot with oil over medium. Once hot add the cumin, mustard and fenugreek seeds and fry for a few seconds.
7. Add the sliced shallot, sliced garlic, curry powder, tomato paste and half the turmeric.
8. Cook for a minute then add the lentils and cook for another minute.
9. Add the stock, bring to the boil, lower to a simmer and then cook until the lentils are tender.
10. Combine ingredients from minced garlic to sugar along with most of the coriander for the pickling liquid.
11. Once the eggplant is golden, transfer it to kitchen paper and return the pan to a medium heat.
12. Add the green chilli and shallot wedges with the remaining ground turmeric and cook for 2-3 min.
13. Return the eggplant to the pan with the pickling liquid and cook until all the liquid has evaporated.
14. Serve the daal with coriander, pickled eggplant and a drizzle of coconut yogurt.