In a pressure cooker add the washed moong dal, cubed eggplants, half cup of chickpeas, chopped onions, chopped tomatoes, slit opened green chillies with turmeric powder, salt and sufficient water for cooking.
Close the cooker and pressure cook for 3 whistles.
In a pan dry roast the ingredients under the list 'to roast and grind' and grind into a fine powder.
Once the steam gets released, smash the cooked vegetables and chickpeas with a spatula.
Add the roasted-ground spice powder, remaining chickpeas to the dal and cook on simmer for 5 minutes.
Adjust the thickness of the dal with sufficient water.
Heat the oil, add mustard seeds and let it splutter.
Add urad dal, dry red chillies, curry leaves and fry till brown.
Add the tempered spices and lemon juice to the dal and give a stir.