|Dahl with Potatoes, Zucchini, Chick Peas, and Eggplant|
3-4 T. Butter or Gee
1 Onion, chopped
3 cloves Garlic, chopped
1 T. Turmeric, grounded
1 T. Cumin Seeds
1 T. Coriander Seeds
1 T. Mustard Seeds
1/2 t. pepper flake
3 Bay Leaves
1 1/2 Cup Yellow Lentils
2 Potatoes, cubed
1 Can Chick Peas, drained and rinsed
1 Zucchine, chopped
1 Eggplant, chopped
Salt pepper to taste
- In a heavy stock pot, saute the onion and garlic in the butter till soft on medium heat. While that is cooking grind the spices (cumin, coriander, mustard seeds) with a motor and pestle. Add the grind spices, turmeric, pepper flakes, bay leaves to the pot. Roast for about one minute.
- Add the potatoes and lentils, roast for about 2-4 minutes.
- Add chicken stock and chick peas, bring to boil while stirring occasionally.
- Cook for 20 minutes, then add zucchini and eggplant at the end. Cook till the zucchini, eggplant and lentils are soft. Add salt and pepper to taste.
*We had this with brown jasmine rice and green salad all in the same bowl of dahl.