Gujrati Dal

Servings: 4
Ingredients:

1 c  Mixed dal*
3 md Tomatoes, cut into wedges
1 sm Eggplant, sliced into sticks
-- like french fries
1 md Zucchini, same as above
1/2 ts Turmeric
1 tb Chopped ginger
1 ts Chopped garlic
2 ea Green chilies, minced
4 tb Ghee
3/4 ts Black mustard seeds
3/4 ts Cumin seeds
1/3 ts Asafetida
1 ts Salt
2 tb Chopped coriander leaves

Wash dal. Place legumes in a bowl and cover with hot water. Soak for 2
hours, drain and rinse. Put in a large pot with the turmeric, ginger,
garlic, chilies and 3 cups water. Boil and simmer for 45 minutes. Turn off
heat and let cool slightly. Puree with a wire whisk.

Heat ghee in a deep pot and add mustard seeds. Fry for 15 seconds. Add
cumin seeds and cook for 10 seconds. Add asafetida and cook for a second or
two, then add the tomatoes. Cook, stirring rapidly, for 3 to 4 minutes.
Add eggplant and zucchini and cook for an additional 3 minutes.

Add lentil puree and salt and bring to a boil. Reduce heat and cook covered for
20 minutes. Serve over plain rice.

*Use a mixture of dals, yellow lentils, pink lentils, yellow split peas and
yellow split mung beans.

Julie Sahni, ‘Classic Indian Cooking’

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