Peel, wash and cut carrots, potatoes and yam into half inch sized cubes. Peel and wash pearl onions. Wash and drain green peas. Parboil in one cup of water. Drain. Clean and pat dry curry leaves.
Remove stems of whole red chillies. Wet grind scraped coconut, red chillies, cumin seeds and chana dal to a fine paste. Keep aside. Clean, wash and pressure-cook toovar dal with salt, turmeric and two cups of water.
Cool and blend in a liquidizer. Keep aside. Heat oil in a vessel and add curry leaves and mustard seeds. When the mustard starts to crackle add the coconut paste and fry for three to four minutes.
Add carrots, potatoes, yam, pearl onions and parboiled peas. Add some water if required. Cover and cook on low heat till the vegetables are tender.
Add the dal and mix well. Simmer on low heat for another five to ten minutes. Serve hot.