Prepare all the vegetables. Wash dal and soak in water for an hour if possible. Combine all the vegetables and Dal mentioned in the first section. Add 500ml water. Pressure cook till 5-6 whistles on medium to low heat or until the dal and vegetables are cooked really well.

When the cooker cools down, open it. Lightly mash the Dal using a masher. You can even run a blender (lightly). Combine ingredients for making paste in a mixie jar and make a smooth paste using a little water. Add a bit of lemon juice and 1 tbsp oil to maintain it's colour. MAKE PASTE JUST BEFORE THE TIME OF USE TO MAINTAIN ITS COLOUR AND FLAVOUR.

Heat ghee in a pan. Fry onions till they are pink. Add tomatoes, paste, grated carrot, turmeric, chilli powder, roasted cumin powder and salt. Add 1/2 cup water, cover and fry everything well till the tomatoes are soft and the oil starts oozing.

Add Dal. Mix everything well. Add a bit of hot water if required. Cover and simmer till oil oozes.

The consistency should be thick and flowy like tadka dal. Serve it with paratha/rotli and rice. Squeeze a bit of lemon juice while eating for extra tanginess.

Observation: methi, ghee and mint give really nice flavour to this Dal.

Tip: you can pre-think the requirement of water for your desired consistency. Add that much water while boiling Dal and veggies. Sieve and catch that water after they are cooked (you have to mash them dry otherwise plenty water will not allow you to mash properly.) Use that water to adjust consistency towards the end. This way the water you are adding has a lot of flavours of the veggies.