Gujrati Dal

• 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
• 13 teaspoon asafetida
• 1 teaspoon salt
• 2 tablespoons cilantro chopped

1. Wash dal.
2. Place legumes in a bowl and cover with hot water.
3. Soak for 2 hours, drain and rinse.
4. Put in a large pot with the turmeric, ginger, garlic, chilies and 3 cups water.
5. Boil and simmer for 45 minutes.
6. Turn off heat and let cool slightly.
7. Puree with a wire whisk.
8. Heat ghee in a deep pot and add mustard seeds.
9. Fry for 15 seconds.
10. Add cumin seeds and cook for 10 seconds.
11. Add asafetida and cook for a second or two, then add the tomatoes.
12. Cook, stirring rapidly, for 3 to 4 minutes.
13. Add eggplant and zucchini and cook for an additional 3 minutes.
14. Add lentil puree and salt and bring to a boil.
15. Reduce heat and cook covered for 20 minutes.
16. Serve over plain rice.

varieties, tomatoes, zucchini, turmeric, ginger chopped, garlic, green chili peppers, ghee, mustard seeds, cumin seeds, asafetida, salt, cilantro

Taken from recipeland.com/recipe/v/gujrati-dal-44190 (may not work)