Title: Gujrati Dal
Categories: Ethnic Vegetarian
Yield: 4 Servings

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

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"

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