Gujrati Dal

Course : Curry
Serves: 4
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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 garlic chopped
2 medium 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 / Directions:

*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.

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