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Ingredients (serves 4) 

  • ¼ cup of moong dal or yellow lentils      
  • ¼ cup of tuvar dal/ split pigeon peas 
  • 2 tsp ginger, grated      
  • 1 tbsp cooking oil     
  • Salt to taste      
  • 1 tsp of haldi or turmeric powder 
  • 1 potato, medium sized 
  • 1/2 cup of sweet potato 
  • ½ cup of fresh peas 
  • 1 cup pumpkin chunks, diced 
  • ½ cup parval or pointed gourd, chopped   
  • 1 radish 
  • 1 cup of carrots, chopped   
  • ½ cup of green beans, chopped 
  • 1/8 tsp hing or asafoetida 
  • 2 bay leaves 
  • 1 dried red chili  
  • ½ tsp jeera or cumin seeds   
  • 1 tsp Panch Phoron masala (if you don’t have this special Eastern spice mix, you can use ½ tsp of cumin powder and ½ tsp of red chilli powder)    
  • 1 tbsp of grated coconut  
  • Fresh dhaniya or coriander, chopped

This wholesome dish is packed with protein and micronutrients, and will satiate the strongest hunger pangs!



  1. Soak dals in water for about 20 minutes. 
  2. Add the soaked dals to a pressure cooker with enough water and cook until tender. Add in the vegetables, turmeric, salt and pressure cook for 4-5 whistles. 
  3. Heat the oil in a deep pan, add bay leaves, hing, dried red chilli and cumin seeds. Cook while stirring for a few minutes until fragrant.  
  4. As the mixture splatters, add in the ginger and cook for another minute before adding the lentils and veggies.  
  5. Add the Panch Phoron masala, and let it simmer on low heat until the lentils and vegetables soften. 
  6. Mash the mixture a little for a thick consistency. 
  7. Stir in the coconut and coriander. 
  8. Serve hot with steamed rice. 

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