INGREDIENTS :

1 Cup Moong Dal (Green Gram split)
1 - 2 Onions, chopped
1 tsp Jeera (Cumin Seeds)
1 tsp. Saunf (Fennel/Aniseed Seeds)
4 tbsp. Imli paste (Tamarind Pulp)
1 Alu (Potato)
1 Carrot
1 Cup Bottle Gourd (Doodhi) pieces
¼ Kg. Sweet Pumpkin
10 -15 String Beans
1 tsp Jaggery (Brown Sugar)
1 tbsp Green Chili paste
1 tsp. Ginger paste
1 tbsp. Chili powder
1 tsp. Turmeric powder
1 tsp. Mustard Seeds
1 tsp. Hing (Asafoetida)
1tbsp Oil
Salt to taste

METHOD :

Wash Moong in water and soak for 10 minutes. Chop the Vegetables. Boil the Moong along with Vegetables and Turmeric. Heat Oil in a kadai(wok), add Jeera, Mustard, Saunf and Hing. Add the chopped Onions and stir. Add the Green chili paste and Ginger paste and stir. Remove from heat and add chili powder and stir. Add this seasoning to the cooked Moong Dal. Add Jaggery and Salt. Stir.

Remove to a serving bowl and serve hot with Rice or Roti's.