Heat oil in a large saucepan over medium heat. Add onion and cook until soft. Add ginger, garlic, coriander stalks and spices and cook for 1 minute until fragrant.
Add eggplant to the pot, coat in spices and cook until starting to soften. Add peas, lentils & stock, place lid on and bring to boil. Once boiling reduce to a simmer and cook for 30 minutes or until peas and lentils are tender.
Whilst cooking, mix the lemon juice, @purecocobella natural coconut yoghurt and salt until combined. Serve Dahl with the coconut yoghurt mix, coriander leaves, and S&P to taste.
