INGREDIENTS:Dal
½ cup yellow split peas
Water as needed
½ tsp. ground ginger
¼ tsp. garlic powder
¼ tsp. turmeric
¼ tsp. ground red pepper
Vegetables
¼ cup clarified butter
1 tsp. mustard seeds
1 tsp. cumin seed
½ tsp. ground coriander
¼ tsp. ground red pepper
12 oz. tomatoes, chopped
6 eggplant, cut into 1 ½ x ½ inch sticks
2 cups zucchini, cut into sticks
2 cups yellow squash, cut into sticks
2 tsps. salt
1 Tbsp. coriander leaves, crushed
Steamed rice, cooked, held hotDIRECTIONS:1. For Dal: In a colander, rinse peas under cold water. In a medium bowl place peas and enough water to cover by 2 inches; soak for 2 hours; drain.
2. In a large saucepan combine peas, 1 ½ cups of water, ginger, garlic, turmeric and red pepper; bring to a boil. Reduce heat and simmer, uncovered, until tender, about 45 minutes. Cool slightly. Place peas in the bowl of a food processor fitted with a metal wing blade; process until smooth. Measure mixture and add water if necessary to make 2 cups.
3. For vegetables: In a saucepan, heat butter over high heat. Add mustard seeds, cumin seeds, ground coriander and red pepper; cook until spices turn dark, about 5 seconds. Add tomatoes; cook and stir until slightly softened, about 2 minutes. Add eggplant and squash; cook and stir until crisp tender, about 3 minutes. Add dal and salt; cook until hot, about 2 minutes. Sprinkle with cilantro; serve with steamed rice.SERVINGS:6 servingsPHOTO CREDIT:Photo Credit: BON APPETIT