Soak dal for 30 minutes. Drain and mix all the vegetables with turmeric powder. Add 1 1/2  cups of water and cook in a pressure cooker on a medium fire. Allow only one whistle other wise the vegetables will become mussy. If the dal is dense, add more water but the consistency should be thick.

In a pan heat the ghee, add hing, dry red chilies, pancha putona and 1 1/2 teaspoon ginger and chopped tomatoes. Cook till the tomatoes are soft. Now add the cooked lentils and simmer it for couple of minutes.

Season it with roasted cumin and red chili powder and chopped coriander.

Serve hot with rice.