In a pressure cooker take the washed masoor dal, chopped green pumpkin and white rajma and turmeric powder. Add water as required. Cook for 1/2 whistle and allow the pressure to be released automatically.
In a wok heat 2 tbsp mustard oil. Splutter the panch phootan. Add the chopped onion, garlic, green chilli and curry leaves. Cook in low medium flame till the onions are soft and translucent.
Now add and cook chopped tomatoes and salt till soft and mushy.
Then mix all the dry masala, hing and 2 tbsp water. Cook in low medium heat till the oil separates from the masala.
Next mix the cooked masala with the boiled dal, pumpkin and rajma. Mix well and bring to boil. Switch off the flame and mix 1 tsp ghee to the cooked dal.
Serve hot with chapati/rice.
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