Split pigeon pea (toor dal/arhar dal) soaked
Split Bengal gram (chana dal) soaked
Red pumpkin (bhopla/kaddu)
1 inch stick
Button red chillies (bor mirchi)
Fresh coriander leaves chopped
Fresh mint leaves chopped
Red chilli powder
Jaggery (gur) grated
Put both the dals in a pressure cooker.
Add three cups of water, salt and turmeric powder and cook under pressure for two to three whistles or till completely cooked.
Chop the potato and pumpkin. Slit the brinjals into four without cutting through.
Heat oil in a deep pan. Add asafoetida, cinnamon, cloves, mustard seeds, button red chillies, potato, red pumpkin, brinjals and salt.
Stir, add a little water, cover and cook till the vegetables are done.
Add coriander and mint leaves, red ch
Add the dals and adjust seasoning.
Let the mixture come to a boil.
Serve hot with rice.