Dal with Cauliflower, Eggplant, and Zucchini

• 1 T. vegetable oil, plus more as needed
• 1 T. butter
• 1 c. chopped onion
• 2 T. peeled and minced fresh ginger
• 1 T. minced garlic
• 2 c. cauliflower florets and stems cut into bite-sized pieces
• 1 c. cubed eggplant, salted, rinsed, and dried
• 1 c. cubed zucchini
• 4 cardamom pods
• 1 T. mustard seeds
• 2 whole cloves
• black pepper
• 1 dried mild chile, like ancho (optional)
• 1 c. brown or red lentils, washed and picked over
• water
• salt
• 1/2 c. chopped fresh cilantro

Combine the oil and butter in a large pot or Dutch oven over medium heat.  When the butter is melted, add onion, ginger, and garlic, and cook, stirring, for 5 minutes, or until soft.  Remove from the pot.

Raise the heat to medium-high.  Add the cauliflower and cook, 5-10 minutes, or until browned.  Remove the cauliflower and add a little more oil to the pan.  Add eggplant and zucchini and cook, stirring, 5-10 minutes, or until browned.  Add the cardamom, mustard seeds, cloves, pepper (to taste), and chile pepper, if using,  Stir for 1 or 2 minutes, or until the spices are fragrant but not burning.

Return the onion mixture and cauliflower to the pot.  Add the lentils and enough water to cover by about 1".  Bring to a boil, then adjust the heat so the mixture bubbles gently.  Cover and cook, stirring occasionally and adding water if necessary, for 25 to 35 minutes, or until the lentils are tender.  Remove cardamom pods, cloves, and chile pepper.  Sprinkle with salt, adjust seasoning.  Garnish with cilantro and serve.

Serves 4; 281 calories.

VERDICT:  This ended up looking gross and tasting bland.  I also couldn't find all of the cardamom pods, as they were exactly the same color as the dal, so I ended up eating one.  There is a quick version, which involves using ground spices and just tossing everything into the pot at one time, but I don't think it's worth trying.  Undoubtedly healthy, but not that enjoyable.  Toss.