I’ve been on the hunt for the best dal recipe for years. I wanted one that had more depth to its flavour. The simple ones I had tried were too one dimensional in taste, while the complicated recipes were not worth my time. I was reading a recipe by J. Kenji López-Alt recently where he recommended roasting eggplant, removing the skin and blitzing it up to add to ramen. I wondered if it would work for dal so I gave it a shot. I wanted this dal to be really flavoursome so I decided to pierce the skin of the eggplant before roasting and stuffed it with garlic cloves.
Did it work? You bet it did.