Gujrati Dal

1 c Mixed dal*

3 md Tomatoes, cut into wedges

1 sm Eggplant, sliced into sticks

-- like french fries 1 md Zucchini, same as above

1/2 ts Turmeric

1 tb Chopped ginger

1 ts Chopped garlic

2 ea Green chilies, minced

4 tb Ghee

3/4 ts Black mustard seeds

3/4 ts Cumin seeds

1/3 ts Asafetida

1 ts Salt

2 tb Chopped coriander leaves

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"