Ingredients
- 55 grams channa dal
- 55 grams masar dal
- 55 grams mung beans
- 55 grams toovar dal
- 225 grams tomatoes
- 200 grams zucchini
- 200 grams eggplants
- 200 grams sweet peppers
- 2 green chili peppers
- 2 tablespoons fresh ginger root
- 1 teaspoon turmeric
- 3 tablespoons vegetable oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon asafoetida, optional
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped
Directions
1. Wash dal and soak in water to cover for several hours. Chop the tomatoes, and cut the other vegetables into thick strips. Put the drained lentils into a pan with the seeded chili peppers, ginger, turmeric and 3 cups water. simmer until tender. Cool and purée the mixture. |
2. Heat the oil and add the mustard seeds, covering the pan to avoid the seeds popping out. After a few seconds add the cumin seeds, asafoetida and the vegetables. Cook for a few minutes, then stir in the lentil mixture. Simmer gently until the vegetables are cooked but not mushy. Add the lemon juice and salt to taste and sprinkle with the chopped coriander. |
3. This dish tastes just as good heated up the following day. |
Vegetables and Lentils from Gujarat. To import, drag image to your MacGourmet recipe box.