Prep 20 m
Cook 50m


    4 tbsp melted ghee or oil

    2 medium onions, sliced

    1/2 cup (100gm) red gram (tuvar daal)

    1/2 cup (100gm) orange lentil (masoor daal)

    1 small aubergine, peeled and cubed

    3-inch piece yellow pumpkin, peeled and cubed

    1 bunch small coriander, chopped

    1 bunch small methi or spinach leaves, chopped

    2 large tomatoes, chopped

    1 tsp tamarind pulp

    1 level tsp turmeric powder

    1 tsp grated jaggery

    1/2 tsp chilli powder

    2 level tsp salt

    2 level tsp coriander-cumin powder (omit if using dhansakh masala)


    Ground to a paste:

    1 full pod of garlic

    4-inch piece of fresh ginger

    6 dry Kashmiri chillies

    1 ½ tsp cumin seeds

    1 ½ tsp coriander seeds

    6 peppercorns

    2-inch cinnamon stick

    3 cardamoms, peeled

    3-4 cloves

    Or you may use:

    2 tsp dhansakh masala

    2 tsp sambhar masala (available in grocery stores)

    7 cloves garlic, 1 x 1-inch piece fresh ginger, ground to paste


    For garnishing:

    2 onions sliced and fried

    2 tsp coriander leaves, finely chopped

    2 green chillies, slit lengthways


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Ingredient Substitution Guide


1. Heat ghee or oil in a heavy bottom pan, fry onion until brown. Stir in masala paste with coriander-cumin and turmeric powder. Stir well and cook for a few minutes.

2. Boil daals, vegetables and chopped herbs. Mash and strain the mixture. Add to the sauteed masalas: Pour in water, add salt. Bring to the boil, cover and reduce heat. Cook until done. Add jaggery and turmeric. Mix well and cook over low heat for 15 minutes.

3. Garnish with fried onions, coriander and chillies. Serve hot, with brown rice.

Tip: This recipe tastes excellent with meat. The meat should be added to the sauted masala and cooked till tender. Then add the daals and vegetables.

Image courtesy: Shutterstock

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