II Gujarati Daal II
 
Ingredients:
  • 1 cup mixed Daal (yellow daal,split moong daal, red gram)
  • 3 Tomatoes chopped
  • 1 small Brinjal (eggplant) sliced vertically
  • 1 medium Zucchini (toari) sliced vertically
  • 1tsp Ginger grated
  • 1tsp Garlic chopped
  • 1-2 Green chilies chopped
  • Coriander leaves finely chopped
  • 1/2tsp Black mustard seeds
  • 1/2tsp Cumin seeds (jeera)
  • 1/4th tsp. asafetida (Hing)
  • 1/2 tsp. turmeric powder
  • Salt to taste
  • 4tbsp oil
Preparation:
  • Wash daal. 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. Mash it in a puree.
  • Heat ghee in a kadhai & add mustard seeds and cumin seeds & allow to splutter.
  • 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 boil. Reduce heat & cook covered for 20 minutes.
  • Serve hot with rice.