| 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
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