Green Dal

Preheat the oven to 375°F. Add farro and a pinch of salt to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, 18 to 20 minutes. Drain, and return grains to the saucepan, off heat. Cover to keep warm.

Trim the eggplant and cut into large wedges about 4 inches long and 2 inches thick. Peel and mince the shallot and garlic. Destem the curly kale and thinly slice the leaves. Halve and juice the lemon.

Place the eggplant wedges on a baking sheet and toss with 2 tbsp vegetable oil and a pinch of salt and pepper. Roast, flipping halfway, until browned in places and tender, 22 to 25 minutes.

Heat 2 tsp vegetable oil in a medium saucepan over medium-high heat . Add minced shallot, minced garlic, brown mustard seeds, and a pinch of salt and pepper. Cook, shaking the pan occasionally, until garlic is fragrant and begins to color, 2 to 4 minutes. Add curry powder and stir to combine.

Add the green lentils, 1¼ cups water, coconut milk, and turbinado sugar to the saucepan. Bring to a boil, reduce heat to low, cover, and simmer until lentils are tender, 22 to 25 minutes.

Add the sliced curly kale and ¼ tsp salt to the dal and cook until kale is wilted, 3 to 4 minutes. Remove dal from heat, add lemon juice, and stir. Sprinkle with salt. Ladle the green dal into large bowls and top with roasted eggplant. Serve with cooked farro and dollop with tomato chutney. Dig in!