| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Vegetarian |
Ethnic, Vegetarian |
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
A Message from our Provider:
“Jesus: add a whole new dimension to your life”