1/4 cup toovar (arhar) dal soaked for 15 minutes and drained
1/4 cup rajma (kidney beans) soaked overnight and drained
1 tsp coriander (dhania) seed powder
Combine the rajma, toovar dal and masoor dal with 11/2 cups of water, bottle gourd, pumpkin, salt and turmeric powder in a pres-sure cooker and mix well and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid.
Mash the dal lightly using a potato masher; add the tomatoes, coriander, garlic paste, coriander powder, garam masala, chilli powder, green chillies, lemon juice and Y2 cup of water. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Garnish with coriander and serve hot with rotis or rice.