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PdfCut the aubergines into medium-sized chunks. Season with salt and pepper.
Get a large, deep frying pan over a medium-high heat. Add the aubergine chunks and cook, stirring regularly, for 5 mins until the aubergine is beginning to char and soften in places.
Add ½ oil and keep cooking the aubergine for a further 5 mins, stirring regularly, until the aubergine is mostly softened.
Finely grate the ginger and garlic.
Add the grated ginger and garlic to the softened aubergines along with the curry powder, ½ of the cumin seeds and ½ of the coriander seeds. Cook, stirring for 2 mins then tip in the black beans along with their liquid as well as the coconut milk.
Simmer the black bean dal for 10 mins until the aubergine is fully cooked and the beans are nice and tender.
Meanwhile, get a second frying pan super hot. Once hot, add in the whole cherry tomatoes and cook for 4-5 minutes until blackened in places and beginning to burst. At this point add the remaining oil, remaining ½ of cumin seeds and ½ of coriander seeds. Toast for a minute then remove from the heat and season.
Roughly mash half the dal in the saucepan with a potato masher, then stir the dal well. Season to taste.
Divide the dal between bowls. Top with a spoonful of yoghurt, the charred tomatoes, and coriander. Serve with rice or naan, if you like.