Coconut Dal with Eggplant and Paneer

Ingredients

1 small eggplant cut into 3 inch thick
cubes
4 ounces of paneer cheese cut into
cubes (optional)
1 tsp of fresh lime zest
1 Tbsp of fresh lime juice
1 Tbsp of roughly chopped lime Patak
pickle (optional)
1 cup of fresh spinach
salt and pepper to taste
1 small onion chopped or half a large
onion
2 inches of fresh ginger grated
10-15 fresh curry leaves (optional)
1-2 fresh green chili’s or jalapeno
2 tsp of tomato paste
1 tsp of mustard seeds
1 tsp of Maani’s Chicken Tikka Masala Spice
Blend
1 can of coconut milk
2 cups of water
1 cup of dried red lentils washed and rinsed
chopped cilantro to garnish
3 Tbsp of Canola Oil

Directions

Preheat the oven to 350 degrees and toss the eggplant on a baking sheet with 1 Tbsp of oil and salt and pepper. Bake the eggplant for 20
minutes until cooked.

1. To start the coconut dal heat up 2 Tbsp of oil in a heavy bottom stockpot over medium heat.

2. Then sauté the onions, ginger, curry leaves, and green chili’s for 10 minutes until golden brown.

3. Then add the mustard seeds and once they start to sputter add the Maani’s Tikka Masala Spice Blend, tomato paste and lentils. Mix the lentils with the spice/onion mixture for a few minutes and add
   the coconut milk, salt and water. Bring to boil and cover the pot and lower the heat to medium low and let simmer until the lentils are soft
   approx. 20 min.

4. Once the lentils are soft and the sauce is thick then add in the cooked eggplant, spinach and paneer cheese (you can fry the paneer as well)

5. Mix together and add in the lime zest, lime juice and chopped Patak lime pickle. Garnish with chopped cilantro and enjoy with basmati rice and naan.