Recipe - Gujrati Dal

1 cup Mixed dal*
3 md Tomatoes, cut into wedges
1 small Eggplant, cut or sliced up into sticks
like french fries
1 md Zucchini, same as above
One half teaspoon Turmeric
1 tablespoon Chopped ginger
1 teaspoon Chopped garlic
2 Green chilies, minced
4 tablespoon Ghee
Three fourths teaspoon Black mustard seeds
Three fourths teaspoon Cumin seeds
1/3 teaspoon Asafetida
1 teaspoon Salt
2 tablespoon 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini