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Gujrati Dal

Gujrati Dal
Main Ingredient: Rice and Grains Eggplant Tomatoes

Course: Various Main Dishes

Cuisine: Indian

Dietary: Various vegetarian

Yield:

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Gujrati Dal ingredients

  • 1 c Mixed dal*
  • 3 med Tomatoes, cut into wedges
  • 1 small Eggplant, sliced into sticks like french fries
  • 1 med Zucchini, same as above
  • 2483527⁄624973141 t Turmeric
  • 1 T Chopped ginger
  • 1 t Chopped garlic
  • 2 Green chilies; minced
  • 4 T Ghee
  • 2483527⁄624973141 t Black mustard seeds
  • 2483527⁄624973141 t Cumin seeds
  • t Asafetida
  • 1 t Salt
  • 2 T Chopped coriander leaves

Cooking Gujrati Dal

1. Wash dal. Place legumes in a bowl & cover with hot water.
2. Soak for 2 hours, drain & rinse.
3. Put in a large pot with the turmeric, ginger, garlic, chilies & 3 cups water.
4. Boil & simmer for 45 minutes.
5. Turn off heat & let cool slightly.
6. Pureei with a wire whisk.
7. Heat ghee in a deep pot & add mustard seeds.
8. Fryi for 15 seconds.
9. Add cumin seeds & cook for 10 seconds.
10. Add asafetida & cook for a second or two, then add the tomatoes.
11. Cook, stirring rapidly, for 3 to 4 minutes.
12. Add eggplant & zucchini & cook for an additional 3 minutes.
13. Add lentil puree & salt & bring to a boil.
14. Reducei heat & cook covered for 20 minutes.
15. Serve over plain rice.
16. *Use a mixture of dals, yellow lentils, pink lentils, yellow split peas & yellow split mung beans.
17. Julie Sahni, "Classic Indian Cooking".


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