Dahl is a bit like the chicken soup of the Sub-Continent. It's warm, comforting and just about every household has their own, beloved version that's definitely better than anyone else's. So for our take, we're topping a simple, turmeric-hued dahl with an unctuous lamb mince spiced with tandoori and mixed with caramelised eggplant. We're not saying it's better than anyone's, but, well, just wait until you taste it...
Peel and roughly chop onion. Grate carrot and ginger. Heat a saucepan over medium heat. Add 2 teaspoons oil, carrot, onion and a pinch of salt and cook, stirring occasionally, for 2–3 minutes or until onion has softened. Add ginger and turmeric, and cook, stirring, for 30 seconds or until fragrant. Meanwhile, chop eggplant into 2cm pieces.
Add lentils, coconut milk and 430ml (1¾ cups) water, bring to a simmer and cook, stirring occasionally to prevent lentils from sticking, for 30–35 minutes. While dahl is cooking, continue with step 3.
Heat a frypan over medium-high heat. Add 2 teaspoons oil, eggplant and a pinch of salt and cook, stirring occasionally, for 4–5 minutes or until eggplant has collapsed and is slightly caramelised. Remove from frypan and set aside.
Return frypan to medium heat with remaining oil. Add lamb mince and tandoori paste and cook, breaking up with a wooden spoon, for 5–6 minutes or until browned all over. Stir through eggplant. Season with salt and pepper.
Rinse and roughly chop coriander. Add to mince and eggplant and stir to combine.
Season dahl with ¼ teaspoon salt and pepper. Chop cucumber. Divide dahl between bowls and top with tandoori lamb, eggplant chutney, yoghurt and cucumber.