1/2 cup Tuvar dal (split pigeon pea lentil), soaked for 30 minutes
3-4 cups chopped mixed veggies (bottle gourd, beans, pumpkin, raw papaya, eggplant, raw banana, broad beans, cauliflower, potato, radish)
2 tbsp. mustard oil
1 tsp. panch phoron
2 bay leaves
2 dry red chilies
1 onion, chopped
1 tsp. ginger, grated
1 tsp. salt or to taste
1/2 tsp. turmeric powder
1 tsp. cumin powder
1 tsp. chili powder
1 tsp. garam masala powder
1 tbsp. ghee
1 tbsp. fresh grated coconut
1 tsp. coriander leaves, chopped
Directions
Pressure cook the dal along with all the chopped veggies and 2 cups water for 2 whistles. Keep aside.
Heat oil in a pan and temper with bay leaves, dry red chilies and panch phoron. After it stops spluttering, add the onion, ginger and turmeric powder. Saute till light brown.
Add the boiled dal, cumin powder, salt, garam masala powder and red chili powder. Cover and simmer for 2-3 minutes.
When done, add ghee and mix well. Garnish with fresh grated coconut and coriander leaves. Serve with hot steamed rice.
