Ingredients

• 3/4 cup - toor dal
• 150 g - pumpkin
• 1 - brinjal, medium size pieces
• 1 - raw banana, cut into medium size pieces
• 1 - papaya, small and cut into medium size pieces
• 1 - potato, cut into large pieces
• 2 tsp - coconut, grated
• 1 tsp - pancha phutana (cumin, mustard, fennel, fenugreek, kala cumin) seeds
• 4 - red chillies, dried
• 1 tbsp - ginger, minced
• 1 tbsp - turmeric
• 2 tsp - cumin, fried
• 2 tsp - red chilli powder
• 1 tsp - ghee or oil
• 1/2 tsp - sugar
• Salt to taste
• 3/4 cup - channa dal

How to Make Vegetable Dalma

• Dry roast 1 tsp of cumin and red chilli in a pan. Grind it properly and leave aside.
• Boil 4 cups of water and add both dals (toor and chana), coconut, salt, minced ginger, turmeric and sugar and leave it until dal is half cooked.
• Add potato, banana, pumpkin, brinjal and papaya and cook until vegetables become soft and tender.
• Fry the panch-phutana until it crackles and then add it to the cooked dal.
• Sprinkle roasted cumin and chilli powder.
• Garnish with chopped coriander leaves
• Serve with rice