Gujrati dal

1 c  Mixed dal*
      3 md Tomatoes, cut into wedges
      1 sm Eggplant, sliced into sticks
           -- like french fries
      1 md Zucchini, same as above
    1/2 ts Turmeric
      1 tb Chopped ginger
      1 ts Chopped garlic
      2 ea Green chilies, minced
      4 tb Ghee
    3/4 ts Black mustard seeds
    3/4 ts Cumin seeds
    1/3 ts Asafetida
      1 ts Salt
      2 tb Chopped coriander leaves
 
  Wash dal.  Place legumes in a bowl & cover with hot water.  Soak for 2
  hours, drain & rinse.  Put in a large pot with the turmeric, ginger,
  garlic, chilies & 3 cups water.  Boil & simmer for 45 minutes.  Turn off
  heat & let cool slightly.  Puree with a wire whisk.
  
  Heat ghee in a deep pot & add mustard seeds.  Fry for 15 seconds.  Add
  cumin seeds & cook for 10 seconds.  Add asafetida & cook for a second or
  two, then add the tomatoes.  Cook, stirring rapidly, for 3 to 4 minutes.
  Add eggplant & zucchini & cook for an additional 3 minutes.
  
  Add lentil puree & salt & bring to a boil.  Reduce heat & cook covered for
  20 minutes.  Serve over plain rice.
  
  *Use a mixture of dals, yellow lentils, pink lentils, yellow split peas &
  yellow split mung beans.
  
  Julie Sahni, "Classic Indian Cooking"