RECIPE: Spicy Tarka Daal with Roasted Aubergine

Spicy Tarka Daal with Roasted Aubergine
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Spicy Tarka Daal with Roasted Aubergine



servingsPrep time


minutesCooking time



By Waitrose & Partners Recipes.


  • 2 1⁄2 tbsp vegetable oil

  • 1 clove garlic, finely grated

  • 1 tbsp lemon juice

  • 1⁄2 tsp ground cumin

  • 1⁄2 tsp ground coriander

  • 1 aubergine, cut into 8 wedges

  • 1 echalion shallot, sliced into 0.3cm-thick rings

  • 400g pack The Spice Tailor Spicy Tarka Lentil Daal

  • 2 tbsp natural yogurt (or dairy-free alternative)

  • Handful coriander leaves

  • Naan breads or steamed brown rice, to serve (optional)


  • Preheat the oven to 200°C, gas mark 6. On a large baking tray, combine 2 tbsp oil, the garlic, lemon juice, cumin and coriander with a pinch of salt. Add the aubergine wedges and shallot rings and toss to coat in the spices. Spread out and cook for 20-25 minutes, stirring every 10 minutes until the shallot is deep golden and the aubergine is tender.

  • When the aubergine is ready, cook the daal as follows: heat the remaining 1⁄2 tbsp oil in a large saucepan over a medium-high heat. Add the whole spices from the daal kit and sizzle for 15 seconds, then stir in the lentils and the tarka sauce (small pouch) plus 4-5 tbsp water, and simmer for a few minutes until it reaches a thick, creamy consistency.

  • Divide the daal between bowls and top with the aubergineand shallots, the yogurt and coriander leaves. Some naanbreads or brown rice would go nicely alongside, if liked.

  • COOK’S TIP Get ahead by roasting the aubergine and shallots a few hours in advance. Simply cover, chill, then reheat in the oven until piping hot throughout before serving.

We recently printed an error with the incorrect method for this recipe – please accept our apologies.

Minerva Studio
Author: Minerva Studio