Gujrati Dal

Recipe Ingredients

1 cup	110g / 3.9oz	Mixed dal*
3 cups	187g / 6.6oz	Tomatoes - cut into wedges (medium)
1 cup	198g / 7oz	Eggplant (small)
		(sliced into sticks like French fries)
1		Zucchini - (same as above) (medium)
1/2 teaspoon	2.5ml	Turmeric
1 tablespoon	15ml	Chopped ginger
1 tablespoon	15ml	Chopped garlic
2		Green chiles - minced
4 tablespoons	60ml	Ghee
3/4 teaspoon	3.8ml	Black mustard seeds
3/4 teaspoon	3.8ml	Cumin seeds
1/3 teaspoon	1.7ml	Asafetida
1 tablespoon	15ml	Salt
2 tablespoons	30ml	Chopped coriander leaves

Recipe Instructions

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

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, chiles 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.

Source:
Julie Sahni, "Classic Indian Cooking"

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