Gujrati dal
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mixed dal* |
| 3 | mediums | Tomatoes, cut into wedges |
| 1 | small | Eggplant, sliced into sticks like french fries |
| 1 | medium | Zucchini, same as above |
| ½ | teaspoon | Turmeric |
| 1 | tablespoon | Chopped ginger |
| 1 | teaspoon | Chopped garlic |
| 2 | eaches | Green chilies, minced |
| 4 | tablespoons | Ghee |
| ¾ | teaspoon | Black mustard seeds |
| ¾ | teaspoon | Cumin seeds |
| ⅓ | teaspoon | Asafetida |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Chopped coriander leaves |
Directions
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. Julie Sahni, "Classic Indian Cooking"