From madras@nospam.com Wed Jan 2 14:02:13 2002 Date: Wed, 02 Jan 2002 02:32:25 +0000 From: Curry John Newsgroups: uk.local.yorkshire, uk.food+drink.indian Subject: Gujrati Daal Ingredients: 1 cup mixed Daal (yellow daal,split moong daal, red gram) 3 Tomatoes chopped 1 small Brinjal (eggplant) sliced vertically 1 medium Zucchini (toari) sliced vertically 1tsp Ginger grated 1tsp Garlic chopped 1-2 Green chilies chopped Coriander leaves finely chopped 1/2tsp Black mustard seeds 1/2tsp Cumin seeds (jeera) 1/4th tsp. asafetida (Hing) 1/2 tsp. turmeric powder Salt to taste 4tbsp oil Preparation: Wash daal. Place legumes in a bowl & cover with hot water. Soak for 2 hours, drain & rinse. Put in a large pot with the turmeric, ginger, garlic, chilies & 3 cups water. Boil & simmer for 45 minutes. Turn off heat & let cool slightly. Mash it in a puree. Heat ghee in a kadhai & add mustard seeds and cumin seeds & allow to splutter. Add asafetida & cook for a second or two, then add the tomatoes. Cook, stirring rapidly, for 3 to 4 minutes. Add eggplant & zucchini & cook for an additional 3 minutes. Add lentil puree & salt & bring to boil. Reduce heat & cook covered for 20 minutes. Serve hot with Steamed Rice.