Indian Vegetarian Dhansak

Wash and soak the dals for at least one hour. 50 gm orange pumpkin 1 brinjal (eggplant) 1 carrot 1 potato peeled Methi (fenugreek) 1/4 bunch or 6 small bunch of dhansaak methi (if available) Chop the vegetables and methi leaves and quarter the potatoes. 4 cloves 1 small onion, finely chopped 4 tsp oil 1 inch cinnamon 2 inch piece ginger 3 tbsp tamarind water 6 cloves garlic 3 green chillies 2 tsp dhansaak masala or sambhaar masala (from Indian grocers) 2 tsp dhania-jeera (ground cumin & coriander) masala salt and black pepper powder to taste Grind the spices. 2 large onion, chopped 2 tomatoes, chopped 2 Bay leaves 1 tsp turmeric 1/2 cup fresh coriander leaves chopped (optional) Pressure cook the dals, vegetables for 15 minutes (put enough water and little to more so that all the ingredients in the cooker are covered). When cooled open the cooker and remove potatoes pieces from the dals and vegetables. Blend the dals and vegetables. Heat oil and fry the chopped onions till brown. Add the ground masalas and bay leaves fry till aroma comes out. Add chopped tomatoes and coriander leaves. Add salt and turmeric powder and fry for 2 minutes. Add the blended dal to the masalas and allow it to boil. Then add potatoes pieces. Allow it to cook (add more water if necessary). Finally the dal should be little thick. Serve hot with rice.