PREPARATION

1. In a bowl, add 60 grams pigeon peas, 60 grams split mung beans, 60 grams white lentils, 450 milliliters water and soak for 20 minutes.

2. In a pressure cooker, add the soaked dal, 900 milliliters water, 1/2 teaspoon turmeric, 1 teaspoon salt and cover it with lid.

3. Cook till you hear 2 whistles.

4. Remove it from heat.

5. Heat 2 tablespoons oil in a pan, add 1 teaspoon cumin, 1 bay leaf, 1 tablespoon cashews and roast for 2 - 3 minutes.

6. Add 1 1/2 teaspoons garlic, 1 1/2 teaspoons ginger and saute for 1 - 2 minutes.

7. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.

8. Now, add 1 teaspoon green chili, 85 grams carrot, 170 grams cauliflower, 50 grams green peas and mix it well.

9. Add 1 teaspoon red chili, 1/2 teaspoon salt, 1/2 teaspoon kitchen king masala and mix it again.

10. Cover it with lid and cook for 10 - 15 minutes.

11. Open the lid and give it a nice stir.

12. Now, add the cooked dal in it and mxi it well.

13. Add 1/2 teaspoon garam masala and mix it again.

14. Bring it to a boil.

15. Add 2 tablespoons coriander and mix it well.

16. Garnish with coriander.

17. Serve hot with rice, roti or naan.