Gujrati Dal
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
urad dall
mixed with other dall varieties |
* |
| 3 | medium |
tomatoes
cut into wedges |
|
| 1 | small |
eggplant
sliced |
*
|
| 1 | medium |
zucchini
|
|
| 2.5 | ml |
turmeric
|
|
| 15 | ml |
ginger
chopped |
|
| 5 | ml |
garlic
chopped |
|
| 2 | each |
green chili peppers
minced |
*
|
| 6E+1 | ml |
ghee (clarified butter)
|
|
| 3.8 | ml |
mustard seeds, black
|
|
| 3.8 | ml |
cumin seeds
|
|
| 1.7 | ml |
asafetida
|
*
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
cilantro
chopped |
|
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.
