Mixed vegetable lentil dal with panch phoron tarka

Wash the three lentils well and put them in the pressure cooker with 1 tsp turmeric, 1 tsp salt, 3 cups hot water and a teaspoon of oil to prevent foaming.

In a stovetop pressure cooker bring to full pressure on high, then lower to low and cook 8 minutes; in an Instant Pot pressure cook 10 minutes.

Cut the cauliflower into small florets and the carrots into shapes; keep the cut sweet potatoes in water; discard the chayote seed, peel it and chop into small cubes.

Heat oil over medium-high, add the sweet potatoes, carrots and chayote with half a teaspoon of turmeric, then a tablespoon each of grated ginger and garlic; stir a few minutes.

Cover about 2 minutes, then add the cauliflower and about a teaspoon of salt and stir 3 to 4 minutes on medium-high.

Add 4 tablespoons of water, cover at once and simmer on low until the vegetables start to get tender, about 8 minutes.

Let the cooker release pressure naturally before opening; stir the dal smooth with a wooden stirrer or whisk and add another cup of hot water for a runny dal.

Add Kashmiri red chilli powder, ground cumin, chopped green chillies and tomatoes to the vegetables and stir on high about 2 minutes.

Add the dal and the frozen green beans and cover on medium-low a few minutes.

For the tarka, heat oil in another pan, add dry red chilies and a teaspoon of panch phoron and cook on low until fragrant.

Add thinly sliced onions and a quarter teaspoon of salt and fry on medium-high until browning but not deep dark brown.

Add a tablespoon of ground coriander, stir a few seconds, then add the vegetable dal to the tarka.

Bring to a boil and switch off; add chopped coriander leaves, a squeeze of lemon juice and a tablespoon of ghee.