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1.
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In a small cooking pot, add in split moong dal and fill with water 1/2 inch above the dals.
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Bring it to a boil (see note #1) and simmer (with lid half-covered) until the water is fully evaporated and the dals turns soft.
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Stir the dals occasionally to prevent them from sticking to the bottom of the pot.
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2.
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Meanwhile, prepare the rest of the ingredients.
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3.
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Heat 2 tablespoons oil in a pan over medium heat.
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Saute onion, mustard seeds and curry leaves until fragrant, and the seeds pop.
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4.
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Add in cumin and turmeric powder.
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Stir fry to mix well.
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5.
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Add in pumpkins and cauliflowers.
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Stir fry for a while.
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6.
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Then add in tomatoes and mix well.
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Add in enough water to just slightly cover the ingredients (about 1 cup).
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Cover with lid and simmer for 5 minutes until the pumpkins and cauliflower are half-cooked.
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7.
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Add in dals (from step 1) and lady fingers.
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Stir well and simmer (cover with lid) until all the ingredients turn soft and the curry is thicken.
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8.
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Add in coriander leaves and lemon juice.
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Season with salt and pepper.
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Dish out and serve hot.
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Notes: 1.
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Remember to stand by as the water will overflow during boiling.
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2.
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Split moong dal can easily cook and turn soft, hence pre-soaking is not required.
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3.
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Best serve with rice or chapattis.
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You can also make this curry as thick or thin, depending on whether you want to serve it with rice or chappatis.
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4.
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You can use any kind of lentils or beans such as green lentil, yellow lentil, red lentil, cow pea, chick peas etc.
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Adjust the cooking time accordingly.
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5.
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Other types of vegetables you may consider are potatoes, sweet potatoes, carrots, brinjals, beans, cabbage, radish, green peas, etc.
