Vegetable chana dal with tarka

Soak the chana dal in water overnight, or in hot water for about an hour.

Drain and rinse the dal.

Cut the vegetables into large chunks so they do not turn mushy.

In a large pot put the slow-cooking vegetables first: pumpkin, carrots, radish, potato and pointed gourd.

Add the dal, turmeric, ground coriander, ground cumin, a tablespoon of oil, salt to taste and sliced onions; mix well by hand.

Add four cups of hot water and a tablespoon of ginger garlic paste; cover on high heat.

Once boiling, lower to medium-low and simmer.

After about five minutes add the ridge gourd and a few green chillies; cover and simmer, stirring from time to time and adding hot water if it dries up.

When the lentils start to break down and soften, add the quick-cooking vegetables: cabbage and frozen green beans.

Cook until the lentils are tender; thin with hot water if too thick.

For the tarka, heat about four tablespoons of oil in another pan over medium heat; add one thinly sliced medium onion, a teaspoon of cumin seeds and a teaspoon of panchforon.

Add a good amount of garlic and a few whole dry red chillies; fry on medium-low until the onions are light golden.

Pour the tarka into the lentils and cover a minute on medium heat.

Finish with coriander leaves and about a tablespoon of lemon juice. Serve with rice, roti or bread.