TZUTC: -0700   
   MSGID: 34314.fidonet_cooking@1:105/500 2d581ddb   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mixed Dal Curry   
    Categories: Indian   
         Yield: 1 Batch   
       
       1/2 c  Toorval dal   
       1/4 c  Lentils   
       1/4 c  Green gram dal; skinned   
       1/2 c  Chickpeas; split   
         2    Onions; chopped   
         1 c  Tomatoes; chopped   
         1 c  Potatoes; cubed   
       1/2 c  Eggplant; cubed   
         1 ts Black pepper powder   
         2 ts Coriander powder   
         2 ts Cumin powder   
         1    Serrano; chopped   
         1 ts Fenugreek powder   
         2 tb Mint leaves; chopped   
         2 ts Turmeric   
         5 c  Water   
       1/4 ts Asafoetida   
         1 tb Oil   
         3 ts Salt   
         1 tb Fresh ginger; grated   
       
     Soak chickpeas in water for 5 hours. Place chickpeas, lentils, green   
     gram dal, and toovar dal in a pressure cooker. Add all vegetables   
     except tomato and 1 onion. Add 5 cups water, cover, and bring to   
     maximum pressure. Reduce heat and cook for 15 minutes. Allow to cool   
     and put mixture through a blender.   
        
     In a separate pan, heat oil and saute the remaining onion. Add black   
     pepper, coriander, cumin, serrano, ginger, fenugreek, asafoetida,   
     turmeric, and salt. Saute for 2 minutes. Then add the blended   
     vegetable & dal mix. Stir well and garnish with chopped mint leaves.   
        
     Recipe by The Taste Divine by Vanamali, 1993   
       
   MMMMM   
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