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Gujrati Dal


Mixed daal
1 cup
Tomatoes – cut into wedges
3 medium
Small eggplant (sliced into sticks like French fries)
Zucchini (same as above)
1 medium
½ tsp
Chopped ginger
1 tbsp
Chopped garlic
1 tbsp
Green chillies – minced
4 tbsp
Black mustard seeds
¾ tsp
Cumin seeds
¾ tsp
1/3 tsp
1 tbsp
Chopped coriander leaves
2 tbsp

Use a mixture of dals, yellow lentils, pink lentils, yellow split peas and yellow split mung beans.

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, chillies and 3 cups water. Boil and simmer for 45 minutes. Turn off heat and let cool slightly. Puree 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 puree and salt and bring to a boil. Reduce heat and cook covered for 20 minutes. Serve over plain rice.