Gujrati Dal

Wash dal. Place legumes in a bowl and cover with hot water. Soak for 2 hours, drain and rinse. Put in a large pot with the turmeric, ginger, garlic, chilies and 3 cups water. Boil and simmer for 45 minutes. Turn off heat and let cool slightly. Puree with a wire whisk.

Heat ghee in a deep pot and add mustard seeds. Fry for 15 seconds. Add cumin seeds and cook for 10 seconds. Add asafetida and cook for a second or two, then add the tomatoes. Cook, stirring rapidly, for 3 to 4 minutes.

Add eggplant and zucchini and cook for an additional 3 minutes.

Add lentil puree and salt and bring to a boil. Reduce heat and cook covered for 20 minutes. Serve over plain rice.

*Use a mixture of dals, yellow lentils, pink lentils, yellow split peas and yellow split mung beans.

Julie Sahni, ‘Classic Indian Cooking’ —–