Baigan Choka and Dhal

Ingredients

For the Baigan choka:

• 2 medium eggplants
• 9 garlic cloves, thinly sliced
• 2 Roma tomatoes
• 2 wiri wiri peppers, finely chopped
• 1 small yellow onion, chopped
• 3 tablespoons vegetable oil
• 3 tablespoons cumin seeds
• 3 tablespoons salt
• 2 tablespoons ground black pepper
• ¼ cup finely chopped fresh cilantro
• 4 scallions, thinly sliced
• Naan or frozen parathas, heated, for serving

For the Dhal:

• 4 tablespoons vegetable oil, divided
• 1 medium yellow onion, sliced
• 7 garlic cloves, 3 minced and 4 thinly sliced
• 3 wiri wiri peppers, sliced
• ½ teaspoon ground turmeric
• 1½ teaspoons salt
• 1 cup dried yellow split peas, rinsed
• 4¼ cups water
• 1 teaspoon cumin seeds
• ½ teaspoon mustard seeds

Instructions

1. 1
   Using a paring knife, make 4–5 slits in the eggplants. Stuff the garlic slices into the slits.
2. 2
   Wrap each eggplant in aluminum foil. Wrap each tomato in aluminum foil.
3. 3
   Place the wrapped parcels directly over a medium-low flame on the stovetop or grill. Rotating parcels every 3–5 minutes, char and cook the eggplants for 20 minutes and the tomatoes for 10 minutes. Once soft and juicy, remove from the heat and set aside to cool.
4. 4
   While the eggplants and tomatoes cool, make the dhal. Select the sauté mode on an Instant Pot Press and wait 30 seconds for the pot to heat up. Add 2 tablespoons of the oil, the onion, minced garlic, wiri wiri peppers, turmeric, and salt. Sauté until fragrant, 5–6 minutes. Add the split peas and sauté for 3–4 minutes. Press “cancel.” Pour in the water. Lock the lid into place and set to sealing. Cook on high pressure for 12 minutes. Release the pressure naturally for 10 minutes, then manually release the remaining pressure, press “cancel,” and remove the lid.
5. 5
   Using a handheld immersion blender or dhal ghutni (traditional wooden swivel stick), puree the dhal till smooth. Put the lid back on and set aside while you make the chunkay.
6. 6
   Heat the remaining 2 tablespoons oil in a small saucepan over low heat. Add the sliced garlic, cumin seeds, and mustard seeds. Fry until the garlic slices have browned and the cumin seeds have darkened. Remove the pan from the heat. With the pan in one hand, remove the Instant Pot lid with the other hand, quickly turn the pan upside down, and pour the mixture over the dhal, then immediately cover the Instant Pot with the lid to allow the dhal to absorb the smoky flavor.
7. 7
   To finish the baigan choka, unwrap the foil parcels. Cut the eggplants in half and scoop the flesh into a large bowl. Scoop the tomato flesh into the same bowl. Add the wiri wiri peppers and mash till smooth. Add the onion on top but do not mix it in.
8. 8
   Heat the oil in a small skillet over medium heat. Add the cumin seeds and sizzle until the cumin seeds turn brown, 5–6 minutes. Pour the hot oil and cumin seeds over the onion on top of the eggplant mixture. Let sizzle for 2 minutes, then season with the salt, pepper, and cilantro.
9. 9
   To serve, ladle the dhal into each dish. Top with the baigan choka. Garnish with the scallions and serve with naan or paratha.