Gujrati Dal
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
urad dall
mixed with other dall varieties |
* |
| 3 | medium |
tomatoes
cut into wedges |
|
| 1 | small |
eggplant
sliced |
*
|
| 1 | medium | zucchini |
|
| ½ | teaspoon | turmeric |
|
| 1 | tablespoon |
ginger
chopped |
|
| 1 | teaspoon |
garlic
chopped |
|
| 2 | each |
green chili peppers
minced |
*
|
| 4 | tablespoons | ghee (clarified butter) |
|
| ¾ | teaspoon | mustard seeds, black |
|
| ¾ | teaspoon | cumin seeds |
|
| ⅓ | teaspoon | asafetida |
*
|
| 1 | teaspoon | salt |
|
| 2 | tablespoons |
cilantro
chopped |
|
Trans-fat Free, Good source of fiber, Low Carb
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.
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