Step-by-Step Instructions

1. 1.Prepare the Lentils

   Combine 1/4 cup red lentils (Masoor Dal), 1/4 cup yellow split moong lentils (Moong Dal), and 1/4 cup yellow split peas (Matar ki Dal) in a bowl. Wash them thoroughly under running water until the water runs clear. Transfer the washed lentils to a pressure cooker.

2. 2.Pressure Cook the Dal

   Add 1 teaspoon turmeric powder, 1 teaspoon salt, 3 cups of hot water, and 1 teaspoon of oil to the lentils in the pressure cooker. Stir well. Close the lid and pressure cook for 10 minutes (if using an Instant Pot) or 8 minutes (if using a stovetop pressure cooker) after it reaches full pressure. Allow natural pressure release before opening the lid.

3. 3.Prepare and Sauté Harder Vegetables

   While the dal is cooking, prepare the vegetables. Peel and dice 1 cup sweet potatoes, 1 cup carrots (cut into desired shapes), and 1 chayote (peel, remove central seed, and dice). Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the diced sweet potatoes, carrots, and chayote. Add 1/2 teaspoon turmeric powder and stir well. Sauté for a few minutes until they start to soften.

4. 4.Add Aromatics and Steam Vegetables

   Add 1 tablespoon finely grated ginger and 1 tablespoon finely grated garlic to the sautéing vegetables. Stir and cook for a few more minutes until fragrant. Add 1 teaspoon salt. Cover the pan with a lid and cook for about 2 minutes to allow the vegetables to steam slightly. Then, add 1 cup small cauliflower florets. Add 4 tablespoons of water, cover again, and simmer on low heat until the vegetables are tender but still hold their shape (do not overcook as they will cook further in the dal).

5. 5.Combine Dal and Vegetables

   Once the vegetables are tender, add 1 teaspoon Kashmiri red chili powder, 1 teaspoon ground cumin (Jeera powder), 2-3 chopped green chilies (optional), and 1 cup chopped tomatoes to the pan. Stir well and cook on high heat for about 2 minutes. Pour the cooked dal from the pressure cooker into the pan with the vegetables. Add 1 cup frozen green beans and stir everything together. 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 to allow the flavors to meld.

6. 6.Prepare the Tarka (Tempering)

   In a separate small pan, heat 2 tablespoons of oil. Once hot, add 3-4 dry red chilies and 1 teaspoon Panch Phoron. Roast on low heat until fragrant. Add 1 large thinly sliced onion and 1/4 teaspoon salt. Fry the onions on medium-high heat until they develop a light brown color. Add 1 tablespoon ground coriander and stir for a few seconds.

7. 7.Finish the Dal

   Pour the prepared vegetable dal into the tarka pan. Stir well to combine the smoky flavors. Let the dal come up to a boil, then switch off the stove. Stir in 1/4 cup chopped fresh coriander leaves, 1 tablespoon freshly squeezed lemon juice, and 1 tablespoon freshly made ghee (optional). Serve hot with rice or roti.