From church bells to vegetables

Ingredients

• 200 g of mung beans (or red lentils)
• 1 medium potato, cut into small cubes
• 75 g of pumpkin, cut into small cubes
• ½ medium eggplant, diced
• 75 g of green papaya, diced (optional)
• 1 finely chopped onion
• 2-3 green, slightly damaged chili peppers
• 2 to 3 dried chili peppers
• 1 tablespoon of ginger paste
• 1 tablespoon of ground cumin
• ½ cup of cilantro powder
• ½ cup of turmeric powder
• 1 pinch of sugar (optional)
• ½ teaspoon of panch phoron
• 2 to 3 tablespoons of oil paint (preferably mustard-colored)
• 2 tablespoons of freshly chopped cilantro
• salt
• water

Lightly toast the mung beans in a dry pan until they are fragrant, but not burnt. Rinse them, then soak for 15 to 20 minutes.

Cook it in lightly salted water until it is tender but not completely cooked through. Drain and set aside.

Heat the oil in a wok or pan, and lightly fry the potato. Remove it.

Using the same oil paint, gild the eggplant, pumpkin, and papaya. Remove them.

In the remaining oil paint, return to using the panch phoron and dried chili peppers. Once the spices have released their aroma, add the onion and sauté it lightly.

Add the ginger and green chili peppers, cook for 1 minute, then add the cumin, cilantro, turmeric, and a little water. Cook until the oil separates.

Add the sautéed vegetables and cooked lentils, then mix well.

Add salt, and sugar if you are using it.

Pour a small amount of water (just a little, as the dal is thick). Cover and cook over medium heat until the vegetables and dal are tender and the sauce has thickened.

Remove from heat when the sauce has thickened and is well combined, then garnish with fresh cilantro.