Ingredients Jump to Instructions ↓

  1. 1 cup mixed dal*

  2. 3 medium tomatoes -- cut into wedges

  3. 1 small eggplant (sliced into sticks like French fries)

  4. 1 medium zucchini -- (same as above)

  5. 1/2 teaspoon turmeric

  6. 1 tablespoon chopped ginger

  7. 1 tablespoon chopped garlic

  8. 2 green chiles -- minced

  9. 4 tablespoons ghee

  10. 3/4 teaspoon black mustard seeds

  11. 3/4 teaspoon cumin seeds

  12. 1/3 teaspoon asafetida

  13. 1 tablespoon salt

  14. 2 tablespoons chopped coriander leaves

Instructions Jump to Ingredients ↑

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


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