Gujrati Dal

Directions

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.

Purée 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 purée and salt and bring to a boil.

Reduce heat and cook covered for 20 minutes.

Serve over plain rice.