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1
Sort through the peas, remove any chaff or small stones, and rinse them well; then cover them with water and leave them to soak at least 2 hours ahead of time so that the peas will not continue to absorb liquid and thicken the sauce once it is made.
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2
Pour off the soaking water, and add 3 cups fresh water and the remaining ingredients.
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3
Bring to a boil; then simmer until the peas are completely soft and have fallen apart, about 45 minutes.
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4
Cool slightly; then blend to make a smooth puree.
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5
Measure the amount of puree, and add water to bring it up to 3 1/2 cups.
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6
While the peas are cooking, prepare the vegetables.
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7
Plunge the tomatoes into boiling water for a count of 10 seconds; then place them in a bowl of cold water.
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8
Remove the peels; then halve them and gently squeeze out the seeds.
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9
Cut them into large pieces.
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10
Cut the eggplant into 1-inch cubes, and cut the zucchini and the carrots into batons or sticks about 1 1/2 inches long.
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11
Whatever shapes you make, keep them large enough so that after cooking they will have a clear, distinct appearance on the plate.
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12
When you are ready to cook the stew, have the dried spices ready on the stove, and a lid handy, in case the mustard seeds splatter and pop.
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13
Heat the clarified butter in a large wide skillet, and when it is hot, add the mustard seeds.
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14
Cook a brief 5 seconds or so, until the mustard seeds turn grayish and begin to explode; then add the cumin seeds, and after another 5 seconds the onion.
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15
Saute for one minute over high heat; then add the tomatoes and the eggplant.
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16
Cook 2 or 3 minutes before adding the cauliflower and the carrots.
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17
Stir everything together; then add the pureed yellow peas.
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18
Add the salt, stir, and cook over medium-low heat until the vegetables are tender, about 25 minutes.
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19
Add the zucchini during the last 10 minutes, so that it will stay bright and somewhat firm.
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20
Taste again for salt, and add more if necessary.
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21
Serve the vegetables and dal garnished with the fresh cilantro.
