Ingredients:
| Sl. No. | Ingredients | Quantity | Style |
| 1 | Toor daal | 1 cup | |
| 2 | Tomato | 1 | |
| 3 | Bay leaf | 1 | |
| 4 | Chopped ginger | 2 tablespoon | Chopped |
| 5 | Potato | 1 | |
| 6 | Pumpkin (kakharu) | 1/2 cup | Medium piece |
| 7 | Raw Banana | 1/2 cup | Medium piece |
| 8 | Egg plant | 1/2 cup | Medium piece |
| 9 | Bean | 1/4 cup | Medium piece |
| 10 | Ridge gourd (janhi) | 1/4 cup | Medium piece |
| 11 | Raw Papaya | 1/4 cup | Medium piece |
| 12 | Arbi(Saaru) | 3 tablespoon | Medium piece |
| 13 | Green chili | 1 tablespoon | Slice |
| 14 | Greated Coconut | 1 cup | |
| 15 | Panchaphutan | 2 tablespoon | |
| 16 | Cumin seeds | 2 tablespoon | |
| 17 | Dry chili | 3 | |
| 18 | Coriander leaves | 2 tablespoon | Chopped |
| 19 | Hing | 1/4 tablespoon | |
| 20 | Radish (mula) | 2 tablespoon | |
| 21 | Ghee | 2 tablespoon | Medium piece |
| 22 | Salt to taste | ||
| 23 | Parval | 1/4 cup | Medium piece |
Note:
Panchphutana (1 tablespoon) - Mix of cumin, mustard, methi, nigella seeds (1/2 Pinch of each items)
Preparation:
- Wash & cut the vegetables into medium pieces.Soak the toor daal for 20 minutes.
- Put the all vegitables, toor daal, salt, turmeric powder, green chillies,chopped ginzer,tomato, bayleaves, greated coconut & 4 cups of water in a presser cooker & boil on medium flame. After 2 whistle switch off the gas.
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- Roast 1tsp of cumin seeds & redchilli in pan till light brown. Grind it together & keep it aside.This is called jeera lanka gunda.
- Heat ghee in a kadhai. Add pancha phutana & stir until the the pancha phutana starts spluttering. Immediately add redchili , hing & chopped ginzer & fry a 1 minute.
- Now add all this to the boiled daal and vegetables of the presser cooker and stir well. Add roasted jeera chili powder.Close the lid & heat further for 2 minutes.
- Garnish with Coriander leaves.
- Serve hot with Rice or Chapati.
