Spiced Tuvar Dal with Drumsticks

Ingredients

• 1 1/2 cups Mixed Dals (Tuvar, Moong, and Masoor) (Originally '1 Tipri' of the three mixed. Use equal parts of each.)
• 2 large Onions (Originally 'Sher 1' (approx 1 lb). Finely chopped.)
• 3 tablespoons Ghee (Quantity estimated for tempering.)
• 1 medium Potatoes (Originally '1 Pasher' (approx 115g). Peeled and cubed.)
• 2 medium Yellow Tomatoes (Originally '1 Pasher' (approx 115g). Chopped.)
• 1 cup Red Pumpkin (Originally '1 Pasher' (approx 115g). Peeled and cubed.)
• 1 small Eggplant (Originally '1 Pasher' (approx 115g). Seedless variety, peeled and cubed.)
• 1/2 cup Radish leaves (tender) (Originally '3 Tola' (approx 35g). Chopped.)
• 2 teaspoons Salt (Originally '1 Tola' (approx 11.6g).)
• 1 teaspoon Ginger paste (Originally '1/2 Tola' (approx 6g).)
• 1 cup Fresh Coriander (Cilantro) (Originally '4 bunches' (historical bunches were small). Chopped.)
• 4 teaspoons Dhana-Jeeru (Coriander-Cumin Powder) (Originally '2 dessertspoons' (heaped).)
• 1 teaspoon Whole Cumin seeds (Heaped.)
• 1 teaspoon Turmeric powder (Quantity estimated.)
• 1 teaspoon Red Chili powder (Heaped.)
• 1 teaspoon Black Pepper powder (Heaped.)
• 10 whole Green Cardamom pods
• 10 whole Cloves
• 8 pods Drumsticks (Moringa pods) (Use sweet, tender variety. Cut into 3-inch pieces.)
• 6 cloves Garlic cloves (Peel and crush or slice.)
• 2 whole Star Anise
• 1 inch Cinnamon stick
• 1/4 teaspoon Nutmeg (Grated or powdered.)

Instructions

1. 1Wash the mixed dals thoroughly. Peel and cube the potatoes, pumpkin, and eggplant. Chop the tomatoes, onions, and radish leaves. Cut the drumsticks into 3-inch finger-length pieces.
2. 2In a large pot or pressure cooker, combine the washed dals, half of the chopped onions, potatoes, tomatoes, pumpkin, eggplant, and radish leaves. Add approximately 4-5 cups of water. Cook until the dals and vegetables are completely soft and mushy (about 3-4 whistles in a pressure cooker or 45 minutes in a pot).
3. 3Once cooked, mash the dal and vegetable mixture thoroughly with a wooden spoon or whisk to create a thick, cohesive base. Set aside.
4. 4In a heavy-bottomed pot, heat the ghee over medium heat. Add the whole spices: cumin seeds, cardamom, cloves, star anise, and cinnamon. Sauté until fragrant. Add the remaining chopped onions and garlic, frying until golden brown.
5. 5Stir in the ginger paste, turmeric, red chili powder, black pepper, and dhana-jeeru (coriander-cumin powder). Fry for a minute until aromatic. Pour in the mashed dal mixture and stir well to combine. Add salt.
6. 6Add the drumstick pieces to the pot. If the dal is too thick, add a little hot water to reach your desired consistency. Cover and simmer gently for 15-20 minutes, or until the drumsticks are tender but not falling apart. Finish by stirring in the fresh coriander and grated nutmeg.