For the daal, Wash the dal in plenty of water and soak for 2 hours. In a pressure cooker add the soaked dal, water, salt, haldi and grated tomatoes. Cook for 5-8 whistles, depending on the pressure cooker. Mine takes a little too long. Let the pressure drop by itself.

In a kadhai heat 3 tbsp of ghee, add jeera and hing. Let jeera turn golden. Add the chopped ginger garlic, let them turn light golden. Add the chopped onion and green chilies. Sauté onion till golden brown.

Now add the dry masalas like dhaniya powder, red chilli powder, jeera powder. Sauté for a minute. Add the cooked daal mix well. Check for seasonings. Remove from heat. Garnish with chopped fresh coriander.

Heat oil in a khadhai add methi dana and hing. After methi turns golden add haldi, dhaniya powder, jeera powder, chopped ginger, green chillies, and sauté for 30 seconds. Now add pumpkin, salt and red chilli powder.

Stir continuously for 1-2 minutes to coat the pumpkin with all the spices. Cover and cook on medium flame for 10-12 minutes. Stir occasionally in between. If the vegetable is still form and not cooked add around ¼ cup of water and mix well. Cover and cook for another 4-5 minutes.
Now uncover and mash the vegetable a little. Add amchoor, sugar and chopped green coriander. Mix well and cook for a minutes. Khata meetha petha is ready. It tastes great with pooris, parathas and rotis.

For the Rotis,In a parat/ shallow large dish sieve the atta and salt. Add water a little at a time and start kneading.
Continue to knead the dough and keep adding water a little at a time.
3.

Once the dough comes together, punch it down use your knuckles and then stretch a little with the fist. Gather the dough again and continue the process. This works up the gluten. The dough will become smooth and come together. At this stage just cover the dough with a moist muslin cloth and let it rest for 30 minutes.

Heat a tawa or girdle. Now pinch out small portions of the dough and make a ball. Normally the size of alarge lemon.
On a rolling board Flatten the ball, and sprinkle some dry flour on the rolling board and the dough. Roll using a rolling pin.
The chapatti should be of a thickness of around 1/8th of an inch.

Put the chapatti on a hot tawa on low heat. let small bubbles appear on the chapatti. Then flip it around. Small brown spoths must have developed. Cook on the other side for 3040 seconds.

Now using tongs pick up the chapatti and hold the top side down on the open flame. Keep rotating the chapatti softly till it swells up like a balloon. Flip and cook for 10-20 seconds on the other side.
Remove from heat and apply ghee on hot chapatti. Serve immediately if possible or store covered in kitchen napkins in a casserole.

For the rice, Wash the rice in plenty of running water and soak in drinking water for 30-45 minutes.
Boil 6 cups of water with salt in a pot.
Add rice to boiling water. Keep cooking the rice in boiling water for 4-5 minutes.
Lower the heat and cook the rice till tender and done. Stir in between occasionally.

To check if the rice is done. Take a grain of rice and press it between your thumb and index finger if it squishes easily it’s done. Don’t overcook.
Drain the rice using a colander. Transfer immediately to a casserole and cover to keep hot.

For the chutney, Add coriander leaves, mint leaves, green chilies, garlic, onion, tomato and curd to a grinder jar and grind to a smooth paste. You can use very little water if needed.
Take out in a bowl, add salt, black salt, lemon juice and bhuna jeera powder. Mix well.
Chill nicely till serving time.