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 250 ml 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. Transfer the boiled Dal and vegetables in a rice bowl while catching the water underneath. Save water for use later. Now mash them really well using a masher. Combine ingredients for making paste in a mixie jar and make a smooth paste using water. Squeeze a bit of lemon juice to maintain it's colour.
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 2 tbsp water and fry everything well till the tomatoes are soft and the oil starts oozing.
Add the water recovered from boiled Dal and vegetables. Add more water if required to get the right consistency. Bring it to a bubbling boil. Add Dal. Mix everything well. 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.
