Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Mixed dal* 2 ea Green chilies, minced
3 md Tomatoes, cut into wedges 4 tb Ghee
1 sm Eggplant, sliced into sticks 3/4 ts Black mustard seeds
-- like french fries 3/4 ts Cumin seeds
1 md Zucchini, same as above 1/3 ts Asafetida
1/2 ts Turmeric 1 ts Salt
1 tb Chopped ginger 2 tb Chopped coriander leaves
1 ts Chopped garlic

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

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

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

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

Julie Sahni, "Classic Indian Cooking"

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