Gujrati Dal
indian, main dish, vegetarian
1 cup mixed dal*
3 medium tomatoes, cut into wedges
1 small eggplant, sliced into sticks - like; french fries
1 medium zucchini, same as above
1/2 teaspoon turmeric
1 tablespoon chopped ginger
1 teaspoon chopped garlic
2 green chilies, minced
4 tablespoon ghee
3/4 teaspoon black mustard seeds
3/4 teaspoon cumin seeds
1/3 teaspoon asafetida
1 teaspoon salt
2 tablespoon chopped coriander leaves
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"
Yield: 4 servings