Masoor Or Arhar Dal With Vegetables
|Masoor/Arhar / toovar dal||2 Cup (32 tbs), hulled and split|
|Ground turmeric powder||1⁄2 Teaspoon|
|Chopped chinese parsley||3 Tablespoon (Coriander Greens Or Cilantro)|
|Zucchini/2 medium-sized yellow squash, washed and sliced in rounds / 1/2 pound mushrooms, cleaned and sliced / 1 medium-sized eggplant, washed and cut in 3/4-inch cubes / 1 medium-sized onion, cut in half,||3 Medium, washed and sliced in rounds|
|Tamarind paste||4 Tablespoon|
|Vegetable oil/Pure ghee||3 Tablespoon|
|Whole black peppercorns||10|
|Whole cumin seeds||1⁄2 Teaspoon|
|Black mustard seeds||1⁄2 Teaspoon (Use Whole)|
|Fenugreek seeds||10 (Use Whole)|
|Dried hot red peppers||3 (Use Whole)|
Clean and wash dal.
Put dal in 4-quart heavy-bottomed pot with 6 cups water and bring to boil.
If there is any scum, remove it with a spoon.
Add the turmeric and parsley and cover.
Lower heat and simmer gently until tender, about 1 1/2 hours, stirring every 15 minutes or so.
Add the salt, the vegetables you are using, tamarind paste, and sugar.
Cook another 15 minutes or until vegetable is tender.
In a 4-6-inch skillet, heat the 3 tablespoons of oil or ghee over medium-high heat.
When hot, put in the peppercorns, cumin seeds, mustard seeds, fenugreek seeds, urad dal, and lastly the red peppers.
When the mustard seeds begin to pop and the fenugreek and red pepper darken (this should take just a few seconds), pour the contents of skillet into the pot containing dal and vegetables.
Cover again and turn off heat.
To serve: Serve with plain rice and any meat, chicken, or fish dish of your choice.