Soak the dried yellow split peas in water for 20 minutes. After soaking, drain and rinse thoroughly.

Mince ginger, chop the Roma tomato, and slice the onion and garlic if using. Gather these ingredients.

Cut the Chinese eggplant into slices or cubes. Sprinkle with salt and let sit for 10 minutes. Rinse to remove excess salt.

In a large pot, heat coconut oil over medium heat. Add garam masala and turmeric, chopped tomato, minced ginger, and optional onion and garlic. Sauté for 1 minute until fragrant.

Stir in the soaked yellow split peas and 4 cups of water. Add salt to taste. Bring to a gentle boil, cover, and simmer for about 25 minutes.

In a separate skillet, heat coconut oil over medium heat. Add the rinsed eggplant and sauté for about 12 to 17 minutes until tender and lightly browned.

Once the dal is soft, blend some of the peas for a creamier texture. Mix in the sautéed eggplant and simmer for another 10 to 12 minutes.

Taste and adjust seasoning. Garnish with fresh coriander leaves before serving.