Total Calories: 143
1. Soak the dals in the water 1 hour or longer. Meanwhile, prepare the coconut milk. Then, drain the dals, reserving the water. Place the drained dals, ginger, green chili peppers, and curry leaves in a blender and blend, adding some of the water to facilitate the blending, until smooth, about 30 seconds Add 1 tablespoons coriander, the cumin, and salt, and blend again. Then add the yogurt and blend once again until smooth.
2. Heat the oil in a large nonstick wok or saucepan and fry the red chili peppers until golden, 1 minute, then add the cumin and mustard seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the remaining 1 tablespoon coriander, fenugreek seeds, and asafoetida, stir 30 seconds, and add the eggplant, bell pepper, and tomato. Cook, stirring, 1 minute.
3. Add the yogurt mixture, a little at a time, stirring constantly to prevent it from curdling, until it comes to a boil. Rinse the blender with the remaining water, add it to the kadhi, and boil again. Reduce the heat to medium and cook, stirring, 5 to 7 minutes, then ad the coconut milk and cilantro and simmer until the vegetables are soft and the kadhi is thick and smooth, 5 to 7 minutes. Serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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