Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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      tablespoon    chopped garlic
   2                    green chiles -- minced
   4      tablespoons   ghee
     3/4  teaspoon      black mustard seeds
     3/4  teaspoon      cumin seeds
     1/3  teaspoon      asafetida
   1      tablespoon    salt
   2      tablespoons   chopped coriander leaves

Preparation:

*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.