First Up: Gently toast the aforesaid measured raw dal until it releases a nutty fragrance- Well wash & put for pressure cooking to boil nicely yet retaining its firmness a bit & not turn mushy completely- Turning off the flame, allow it to sit on the hot oven itself until we're done with its rest of the tempering procedures, separately

On the other oven- Heat up a frying pan over the medium flame & add in the oil to it-
Allow it to fumigate nicely, then add into it the aforesaid tempering spices & wet masalas & rest other essential ingredients-
Sauté & allow them to turn aromatic, now mix in the boiled dal to it giving it all a really good mix, altogether- Check on the seasonings part if required & adjust accordingly, if the need be so

Add in some more hot/water to it, to adjust its consistency as per your own requirement-
Cook it over the medium-low flame for another 7-8 mins time & then shut off the flame cover it back & let it sit on the hot oven in its standing position for another 10-15 mins time before serving it piping hot with the equally hot steamed rice and other sabjis to get along with it well enough

For the Jhinge-Aloo-Posto dish: Firstly, cut up the required veggies, aforementioned as is, well wash & set aside for the time being while we get ready for the rest other ingredients preppings to start on with the cooking process further ahead

Next, heat up a frying pan over the medium flame & add in some Mustard Oil to it & allow it to fumigate nicely & then, drop into itbthe tempering spices- Sauté until they turn fragrant

Time to add in the cut up aloo & jhinge to it followed by some salt to hasten the process of cooking the same as it'd tend to release its moisture or water content in it more & get cooked easily without adding any additional water to it as our Sabji need be somewhat on the drier side

Keep a close check on it while stirring occasionally in between so that it doesn't stick to the bottom of the pan & in the process add in the Turmerics & a pinch of sugar to it as well before adding in the Mustards & Poppyseeds Paste to it

Now, add in that paste mixed with some water by washing the bowl in which it's been kept so S to utilize every bit of it absolutely-
Mix in now everything together until nicely combined & well blended

Let it cook on the medium-low flame, with the cover on for another 7-8 mins time until the raw smell of the Paste goes off, it also gets finely blended & well incorporated with the entire sabji mixture

FYI: Please be very careful after mixing in this mixture & maintain a very low heat to cook through it finally as this is the time it very easily tends to catch up the bottom of the pan & get burnt that quickly

Once that's done: The sabji has substantially dried up & is well cooked-
Add in some more drizzles of the raw Mustard Oil-
Now the flame goes off, cover it up back again & let it be on its standing position for another 10 mins time before serving it hot

The MEAL is ready now to be served absolutely piping hot-
Transfer each one if them to their designated serving containers-
Garnish them your own way-
ENJOY YOUR MEAL, NOW