Step-by-Step Instructions

1. 1.Prepare the Lentils

   Combine 1/4 cup red lentils, 1/4 cup yellow split moong lentils, and 1/4 cup yellow split peas in a bowl. Wash them thoroughly under running water until the water runs clear. Transfer the washed lentils to a pressure cooker (Instant Pot). Add 1 teaspoon turmeric powder, 1 teaspoon salt, 3 cups hot water, and 1 teaspoon oil (to prevent foaming). Stir well. Close the lid and pressure cook for 10 minutes (Instant Pot) or 8 minutes (stovetop pressure cooker after reaching full pressure). Allow the pressure to release naturally before opening the lid.

2. 2.Prepare the Vegetables

   While the dal is cooking, peel and dice 1 medium chayote, removing the central seed. Dice 1 medium sweet potato and 2 medium carrots (some julienned for variety). Keep sweet potatoes in water to prevent discoloration. Cut 1/2 head of cauliflower into small florets. Chop 2-3 green chilies (optional) and 2 medium tomatoes.

3. 3.Sauté Initial Vegetables

   Heat 2 tablespoons of oil in a large pan over medium-high heat. Once hot, add the diced sweet potatoes, carrots, and chayote. Stir for a few minutes. Add 1/2 teaspoon turmeric powder and stir to coat the vegetables. Then add 1 tablespoon grated ginger and 1 tablespoon grated garlic. Stir for a few minutes until fragrant.

4. 4.Cook Cauliflower and Simmer

   Cover the pan and cook for about 2 minutes. Remove the lid and add the cauliflower florets along with 1 teaspoon salt. Stir for another 3-4 minutes on medium-high heat. Add 4 tablespoons of water, immediately cover the pan, and simmer on low heat for about 8 minutes, or until the vegetables start to get tender but are not falling apart.

5. 5.Combine Dal and Vegetables

   After the dal is cooked and the pressure has released, mash it gently with a wooden wand or whisk until smooth. If the dal is too thick, add 1 cup of hot water and stir. Once the vegetables are tender, add 1 teaspoon Kashmiri red chili powder, 1 teaspoon ground cumin, chopped green chilies (if using), and chopped tomatoes to the vegetable pan. Stir on high heat for about 2 minutes. Pour the cooked dal into the pan with the vegetables. Add 1 cup of frozen green beans and stir well. Do a taste test and add more salt if needed. Add 1/2 teaspoon crushed black pepper. Cover the pan and simmer on medium-low heat for a few minutes.

6. 6.Prepare and Add Tarka (Tempering)

   In a separate small pan, heat 2 tablespoons of oil over medium heat. Once hot, add 4-5 dry red chilies and 1 teaspoon panch phoron. Roast on low heat until fragrant (about 30-60 seconds). Add 1 medium thinly sliced onion along with 1/4 teaspoon salt. Fry the onions on medium-high heat until they develop a light brown color (not dark brown). Add 1 tablespoon ground coriander and stir for a few seconds. Immediately pour the vegetable dal from the main pan into this tarka pan. Stir well and let the dal come up to a boil. Switch off the stove.

7. 7.Garnish and Serve

   Add 1/4 cup chopped fresh coriander leaves and a squeeze of 1 tablespoon fresh lemon juice. Drizzle with 1 tablespoon of freshly made ghee (optional). Serve hot with rice or roti.