Gujrati Dal
Serving Size : 4
Ingredients for prepare Gujrati Dal
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | mixed dal* |
| 3 | medium | tomatoes - cut into wedges |
| 1 | small | eggplant |
sliced into sticks like French fries
gujrati dal |
| 1 | medium | zucchini - (same as above) |
| 1/2 | teaspoon | turmeric |
| 1 | tablespoon | chopped ginger |
| 1 | tablespoon | chopped garlic |
| 2 | | green chiles - minced |
| 4 | tablespoons | ghee |
| 3/4 | teaspoon | black mustard seeds |
| 3/4 | teaspoon | cumin seeds |
| 1/3 | teaspoon | asafetida |
| 1 | tablespoon | salt |
| 2 | tablespoons | chopped coriander leaves |
recipe Gujrati Dal
*Use a mixture of dals, yellow
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lentils, pink lentils, yellow split peas and yellow split mung beans. Wash dal. Place legumes in
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a bowl and cover with hot water. Soak for 2 hours, drain and rinse. Put in
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a large pot with the turmeric, ginger, garlic, chiles and 3 cups water. Boil and simmer for 45
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minutes. Turn off heat and let cool slightly. Puree with a wire whisk. Heat ghee in a deep
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pot and add mustard seeds. Fry for 15 seconds. Add cumin seeds and cook for 10 seconds. Add
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asafetida and cook for a second or two, then add the tomatoes. Cook,
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stirring rapidly, for 3 to 4 minutes. Add eggplant and zucchini and cook
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for an additional 3 minutes. Add lentil puree and salt and bring to
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a boil. Reduce heat and cook covered for 20 minutes. Serve over plain rice.
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