Step 1: Prepare and Cook the Lentils

Combine the red lentils, yellow split mung lentils, and yellow split peas in a bowl. Wash them thoroughly with water. Transfer the washed lentils to a pressure cooker. Add 1 tsp of turmeric powder, 1 tsp of salt, 1 tsp of oil, and 3 cups of hot water. Pressure cook for 10 minutes in an Instant Pot. Once done, allow the pressure to release naturally.

Step 2: Prepare the Vegetables

While the dal is cooking, prepare the vegetables. Chop the cauliflower into small florets, chop the carrots, and peel and cube the chayote. Keep the cubed sweet potatoes in a bowl of water to prevent them from browning.

Step 3: Sauté the Vegetables

Heat 2 tbsp of oil in a large pan over medium-high heat. Add the cubed sweet potatoes, chopped carrots, and cubed chayote. Sauté for a minute.

Step 4: Cook the Vegetables

Add 1/2 tsp of turmeric powder and mix well. Add 1 tbsp each of grated ginger and garlic. Stir and cook for a few minutes until the raw smell disappears. Cover the pan and cook for 2 minutes.

Step 5: Add Cauliflower and Steam

Uncover the pan and add the cauliflower florets along with 1 tsp of salt. Stir everything together for 3-4 minutes. Add 4 tbsp of water, immediately cover the pan, and simmer on low heat for about 8 minutes, allowing the vegetables to steam and become tender.

Step 6: Add Spices and Tomatoes

Uncover the pan. Add 1 tsp of Kashmiri red chili powder, 1 tsp of ground cumin, chopped green chilies, and chopped tomatoes. Stir on high heat for about 2 minutes.

Step 7: Combine Dal and Vegetables

Whisk the cooked dal until smooth. Add another cup of hot water to adjust the consistency. Pour the smooth dal into the pan with the cooked vegetables. Add the frozen green beans and mix everything well.

Step 8: Season and Simmer

Taste the dal and add more salt if needed. Add freshly crushed black pepper to taste. Cover and let the dal simmer on medium-low heat for a few minutes to allow the flavors to meld.

Step 9: Prepare the Tempering (Tadka)

In a separate small pan, heat 2 tbsp of oil. Add 4-5 dry red chilies and 1 tsp of Bengali five-spice (Panch Phoron). Let them sizzle on low heat until fragrant.

Step 10: Fry the Onions

Add the thinly sliced onion to the tempering pan along with 1/4 tsp of salt. Fry on medium-high heat, stirring frequently, until the onions turn golden brown and crispy.

Step 11: Finish the Tempering

Once the onions are browned, add 1 tbsp of ground coriander. Stir for a few seconds.

Step 12: Combine Tadka with Dal

Pour the entire vegetable dal mixture into the pan with the fried onion tempering (tarka). Stir everything together to combine all the flavors.

Step 13: Final Garnish and Serving

Bring the dal to a final boil, then switch off the stove. Garnish with a handful of chopped coriander leaves, a squeeze of fresh lemon juice, and an optional tablespoon of ghee. Mix gently and serve hot.

• Using hot water when cooking the dal and adjusting the consistency helps speed up the cooking process.

• Adding a teaspoon of oil while pressure cooking the dal helps prevent it from foaming and overflowing.

• Keep chopped sweet potatoes submerged in water to prevent them from discoloring.

• Be careful when cutting chayote as it can become slippery after peeling.

• The consistency of the dal can be adjusted by adding more or less water to your preference.

• You can use any single type of lentil instead of a mix of three.

• Feel free to use any seasonal vegetables of your choice.

• If you don't have Panch Phoron, you can use cumin seeds for the tempering.

• The final addition of ghee is optional and can be skipped to make the dish vegan.