Sri Lankan Coconut Dal with Roasted Aubergine

Rinse the red lentils. Chop the onion, mince the garlic, grate the ginger and slice the chilli. Cut the aubergines into chunks and prepare the remaining ingredients.

Heat the oven to 220°C. Toss the aubergine with 1 tablespoon cooking oil, half the ground cumin, salt and black pepper. Roast for 25–30 minutes until deeply golden and tender.

Cook the jasmine rice according to the packet instructions until tender, then keep warm.

Heat the remaining cooking oil in a saucepan. Add mustard seeds and let them pop, then add onion, garlic, ginger, chilli and half the curry leaves. Cook until fragrant, then stir in curry powder, turmeric and the remaining cumin.

Add the red lentils, coconut milk and water. Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and creamy.

Season the dal separately with salt and black pepper and stir in lime juice. Spoon over the jasmine rice, top with roasted aubergine and garnish with fresh coriander and the remaining curry leaves. Serve with lime wedges.