Ingredients

• 1 cup Toor dal (split pigeon peas)
• 2 cups Mixed vegetables (pumpkin, raw banana, papaya, eggplant), cubed
• 1 Tomato, chopped
• 1 tsp Turmeric powder
• Salt to taste

For Tempering (Ghee Tadka):

• 2 tbsp Ghee
• 1 tsp Cumin seeds
• 2 Dry red chilies
• 1/2 inch Ginger, grated
• 1/4 cup Grated coconut

Instructions

1. Wash the dal and vegetables.
2. In a pressure cooker, add the dal, mixed vegetables, tomato, turmeric powder, salt, and 4 cups of water.
3. Pressure cook for 3-4 whistles or until the dal and vegetables are cooked and soft.
4. Once the pressure releases, open the cooker and mash the contents slightly.
5. For the tempering, heat ghee in a small pan. Add cumin seeds and dry red chilies.
6. When the seeds splutter, add the grated ginger and sauté for a few seconds.
7. Pour this tempering over the cooked dalma.
8. Add the grated coconut and mix well. Simmer for 2-3 minutes.
9. Serve hot with rice.