Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Vegetarian
Amount Measure Ingredient -- Preparation Method
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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 t Chopped garlic
2 ea Green chilies, minced
4 tb Ghee
3/4 ts Black mustard seeds
3/4 ts Cumin seeds
1/3 ts Asafetida
1 t Salt
2 tb 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.
