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Mixed Vegetable Moong Daal

Ingredients

Moong Daal (about 1 full cup/coffee mug)
Ginger (take some fresh ginger, peel the skin, and liquify in the blender to a paste-like consistency; the amount of ginger to be taken would depend on your taste; don't take too much though)
Fresh Cilantro (Green Corriander leaves) 1/2 a bunch (cleaned, washed, and chopped into pieces)
Jeera (about 1 tbsp)
Green chillies (chopped) (around 3)
Turmeric powder (little, for color)
Fresh chopped vegetables (Cauliflower, Carrots, Raddish or Turnip (Mooli), Butternut Squash or Acorn Squash (Pumpkin), and Sweet Peas)
Fresh Lemon (1/2)
Canola Oil or any cooking oil (1 Tablespoon)
Salt

Method:

1. Dry roast the moong daal in a pan or a wok in low heat for a few minutes by stirring constantly. Keep on stirring till a wonderful aroma comes out. Keep aside.
2. In a seperate pan heat quite a lot of water (depending on how liquidish you want your daal to be ). The water should be very hot.
3. Take a big, deep pan with a lid. A stock pot would be fine. Pour the oil in it and set at medium-high. After the oil is heated, put the ginger paste, jeera, and green chillies in it. Stir constantly and saute at medium to medium-low heat. After a few minutes, add the veggies and the daal, and the haldi. Then add the hot water. Then add the salt and the chopped cilantro. Cover the pan and maintain the heat at medium-high. Keep covered with the pan lid throughout to retain the aroma of the fresh vegetables and the cilantro.
4. After about 35 minutes, check and see if the daal is boiled and close to being soft and mashy. The vegetables would also be done by then. If not, add some more hot water. Adjust the salt amount if you add water. The whole thing should be done in another 15 minutes.
5. Finally, add the fresh lemon juice and then serve with hot basmati rice.