Gujrati Dal

Categories: Ethnic | Vegetarian

Serves: 4 Servings

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 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

Instructions:
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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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