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Swadisht dal
Mixed dal


Preparation and cooking time: 45 min
1/3 cup (75 g) each: toor dal, mung dal, and urad dal
5 tablespoon ghee or vegetable oil
1 tablespoon grated fresh ginger
1/2 teaspoon turmeric
8 cups (1.9 l) water
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
2 green chillies, seeded and minced
4 curry leaves or 2 bay leaves
1/2 teaspoon asafoetida
1 small eggplant, cubed
3 medium-sized tomatoes, chopped
1 teaspoon sugar
21/2 teaspoon salt
1/2 teaspoon garam masala
2 heaping tablespoon chopped fresh coriander leaves
Wash the dals and soak them for one hour; then let them drain. Heat 2 tablespoons of the ghee or vegetable oil and fry the ginger. Add the turmeric and the dals. Stir-fry for a minute, add 11/4 pints (725 ml) water, and cook over medium heat (skimming off the foam as it accumulates) until the dal becomes soft. Remove the saucepan. Mix the dal in a blender or mash it into a paste. Set aside.
Heat the remaining 3 tablespoons of ghee or vegetable oil in a saucepan. Fry the mustard seeds, cumin seeds, chillies, curry leaves, and asafoetida. Add the cubed eggplant. Stir-fry for 10 minutes until they are butter-soft. Now add the tomatoes, sugar, salt, garam masala, dal paste, and the remaining water. Stir well to mix the ingredients, cover and cook until the vegetables are tender. Garnish with the coriander leaves and serve hot with plain rice.