• 4servings

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Nutrition Info . . .

VitaminsA, B3
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 c Mixed dal*

  2. 3 md Tomatoes, cut into wedges

  3. 1 sm Eggplant, sliced into sticks

  4. -- like french fries

  5. 1 md Zucchini, same as above

  6. 1/2 ts Turmeric

  7. 1 tb Chopped ginger

  8. 1 ts Chopped garlic

  9. 2 ea Green chilies, minced

  10. 4 tb Ghee

  11. 3/4 ts Black mustard seeds

  12. 3/4 ts Cumin seeds

  13. 1/3 ts Asafetida

  14. 1 ts Salt

  15. 2 tb Chopped coriander leaves

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

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

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

  6. Julie Sahni, ‘Classic Indian Cooking’ —–


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