Gujrati Dal

1 hours Prep: 15 minutes Cook: 1 hours

145 calories per serving view nutrition facts

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1	cup	urad dall	mixed with other dall varieties
3	medium	tomatoes	cut into wedges
1	small	eggplant	sliced
1	medium	zucchini
1/2	teaspoon	turmeric
1	tablespoon	ginger	chopped
1	teaspoon	garlic	chopped
2	each	green chili peppers	minced
4	tablespoons	ghee (clarified butter)
3/4	teaspoon	mustard seeds, black
3/4	teaspoon	cumin seeds
1/3	teaspoon	asafetida
1	teaspoon	salt
2	tablespoons	cilantro leaves	chopped

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, chilies 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.

Nutrition Facts

Serving Size 160g

Amount per Serving

Calories 145 75% of calories from fat