Vegan Ratatouille with Spiced Coconut Dal Sauce
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🍽️ Dish Overview

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• Indo-French Fusion

• Prep Time: 25 mins

• Cook Time: 40 mins

• Serves: 4
  
  🌿 Core Concept:
   

• We elevate the traditional French ratatouille—roasted eggplant, zucchini, bell peppers, and tomato—by placing it over a creamy, spiced coconut dal sauce, inspired by Kerala-style moong dal curry, subtly seasoned with French herbs like thyme and bay leaf.
  
  🧾 Ingredients:
   

• 🌈 For the Ratatouille Vegetables:

• 1 small eggplant, thinly sliced

• 1 medium zucchini, thinly sliced

• 1 red bell pepper, roasted and sliced

• 1 yellow squash or additional zucchini, sliced

• 2 medium ripe tomatoes, thinly sliced

• 2 tbsp olive oil

• Salt and black pepper to taste

• 1 tsp Herbes de Provence (or mix thyme, rosemary, oregano, basil)
  
  🥣 For the Coconut Dal Sauce:
   

• 1/2 cup yellow moong dal (or red lentils)

• 1 cup water (for cooking dal)

• 1 tbsp coconut oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1-inch piece ginger, gratedA

• 1 green chili, slit (optional)

• 1/2 tsp mustard seeds

• 5–6 curry leaves (fresh or dried)

• 1/4 tsp ground turmeric

• 1/2 tsp cumin seeds

• 1 small bay leaf

• 1/2 tsp fresh thyme or dried

• 1 cup full-fat coconut milk

• Salt to taste

• Juice of 1/2 lime or lemon
  
  🌿 Optional Garnishes:
   

• Microgreens or fresh basil

• Toasted coconut flakes

• Olive oil drizzle or vegan ghee

• Crusty sourdough or garlic naan
  
  🔪 Instructions:
  
  1. Cook the Dal Sauce
   

• Rinse moong dal thoroughly. In a saucepan, combine with water and a pinch of turmeric. Simmer until soft (~15–20 mins).

• In another pan, heat coconut oil. Add mustard seeds until they pop, then add cumin, bay leaf, and curry leaves.

• Add chopped onions, garlic, ginger, and green chili. Sauté until golden.

• Stir in cooked dal, coconut milk, thyme, and salt. Simmer for 5–7 minutes until creamy.

• Finish with a squeeze of lime. Set aside and keep warm.
  
  2. Prepare the Ratatouille:
   

• Preheat oven to 375°F (190°C).

• Lightly salt and rest eggplant and zucchini slices for 10 minutes to reduce bitterness, then pat dry.

• Arrange eggplant, zucchini, bell pepper, squash, and tomato slices in a circular pattern in a baking dish (like a spiral or layered stacks).

• Drizzle with olive oil, sprinkle with salt, pepper, and Herbes de Provence.

• Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes uncovered until tender and slightly caramelized.
  
  3. Assemble the Dish:
   

• Spoon a generous amount of warm coconut dal sauce onto plates.

• Place a mound of ratatouille vegetables on top or slightly off-center for a modern plating style.

• Drizzle with olive oil or vegan ghee. Garnish with microgreens or herbs.
  
  🥂 Pairing Suggestions:
   

• Serve with sourdough, baguette, or garlic naan.

• Pair with a dry white wine (like Sauvignon Blanc) or a spiced iced chai for a non-alcoholic option.
  
  🔥 Fusion Flavor Highlights:
   

• Dal + Coconut + French Herbs = a silky, aromatic base reminiscent of both Kerala curry and French velouté.

• Ratatouille veggies add smoky-sweet, oven-roasted depth with herbal brightness.

• Balanced richness from coconut milk and acidity from tomato and lime brings the dish together.