Gujarati Daal A mixed daal receipe from the state of Gujarat

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.