Veg Dhansak

PREPARATION

1. In a bowl, add 20 grams Split Bengal gram, 20 grams pigeon peas, 20 grams red lentils, 20 grams yellow mung beans, and 350 milliliters water. Soak for 1 - 2 hours.
2. Transfer the soaked lentils to the pressure cooker, add 60 grams onions , 60 grams pumpkin, 320 grams bottle gourd, 140 grams eggplant, 70 grams carrots, 120 grams tomato, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1 tablespoon dry fenugreek leaves, and 700 milliliters water. Stir, cover and cook until you hear 2 - 3 whistles.
3. Open the lid, mash the mixture and remove from the heat.
4. In a blender, add 2 tablespoons garlic cloves, 1 tablespoon green chili, 1 tablespoon ginger, 5 grams soaked kashmiri dry red chili, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 2 pods green cardamom, 3 pods cloves, 1 cinnamon stick, and 80 milliliters water. Blend until smooth.
5. Heat 2 tablespoons oil in a pan, add 50 grams onions and cook until translucent.
6. Add the blended mixture and cook for 8 - 10 minutes over medium heat.
7. Remove from the heat and pour this mixture over the cooked dal and mix well.
8. Add 300 milliliters hot water and stir well. Cook for 4 - 5 minutes.
9. Add 1 tablespoon coriander and 1 tablespoon lemon juice. Mix and cook another 5 - 7 minutes on low heat.
10. Remove from the heat. Garnish with coriander.
11. Serve.