What you need:
1/2 Cup Soaked Green Moong(Soaked for 6-7 Hours)
1/2 Cup Soaked Yellow Peas(Soaked for 6-7 Hours)
1/2 Cup Soaked Kala Chana(Soaked for 6-7 Hours)
1 medium sized onion
1/2 inch Ginger
5-6 Cloves of Garlic
1 tbsp chopped or sliced coconut pieces
2 Tbsp Dessicated coconut/ Grated coconut
1/2 Tsp Panchphoron
1 Tbsp Olive oil or any oil of your choice
1 Tbsp Ghee
Salt to taste
1 Tsp Turmeric
1 Tbsp Curry Powder
1 Tsp Roasted Cumin Chilli Powder(Bhaja Zeera Lanka Gunda)
1 cup cubed Yam(desi aloo)
1 cup cubed Arum(Saru)
1 Medium Sized Aubergine cubed
1 Raw Green Banana cubed
1/2 Cup Raw papaya Cubed
1 Cup Pumpkin Cubed
1 potato cubed
4-5 Simba / Broad beans
7-8 Green beans
1 Small Tomato
1 Cup Spinach Chopped
Few Cauliflower leaves with its Stem Chopped
10-12 Fried Lentil Dumplings/ Badi
How to prepare:
Cut all the vegetables and keep aside.
Heat Oil and Ghee in a heavy bottom pan. Add Panchphoron to it. When it Starts to splutter add Whole Garam masala(black pepper,Cloves, Green Cardamom and cinamom), Bayleaf and Asafoetida.Add the sliced coconut pieces to it.
Add Onion , Ginger and Garlic and saute for few minutes.
Add all the soaked lentils to it and put the salt , turmeric ,curry powder at this stage so that the lentils will get its flavour.Again Saute for couple of more minutes.
Add all the vegetables to it except Spinach and tomatoes. Add the dessicated coconut/ fresh grated coconut.
Cook it covered on a medium to slow flame adding 1 cup water to it.
When almost all the vegetables are cooked add the tomatoes and chopped spinach to it and cook for 3-4 minutes.Also add the fried lentil dumpling/badi at this time.
Switch off the flame and season with roasted cumin chilli powder(zeera lanka gunda).
Enjoy this nutritious dish with steamed rice, roti or paratha.