Gujrati Dal
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
Method:
Wash dal.
Place legumes in a bowl & cover with hot water.
Soak for 2 hours, drain & rinse.
Put in a large pot with the turmeric, ginger, garlic, chilies & 3 cups water.
Boil & simmer for 45 minutes.
Turn off heat & let cool slightly.
Puree with a wire whisk.
Heat ghee in a deep pot & add mustard seeds.
Fry for 15 seconds.
Add cumin seeds & cook for 10 seconds.
Add asafetida & cook for a second or two, then add the tomatoes.
Cook, stirring rapidly, for 3 to 4 minutes.
Add eggplant & zucchini & cook for an additional 3 minutes.
Add lentil puree & salt & bring to a boil.
Reduce heat & cook covered for 20 minutes.
Serve over plain rice.
*Use a mixture of dals, yellow lentils, pink lentils, yellow split peas & yellow split mung beans.