Mix together 1/2 cup tuvar dal, 1/4 cup chana dal, 2 tbsp masoor dal, 2 tbsp whole moong (green moong), and 2 tbsp moong dal (dhuli moong).

Wash them well, and then soak in 2 cups water for about 30 minutes. This is an optional step but the soaked dal will cook easily and become completely mashable.

After the dals have soaked well, drain all the water.

Grind together 2 green chillies, 1" piece of ginger and 3 cloves of garlic into a coarse paste.

Mix together the soaked dals, 3 small brinjals cut to pieces, 1 chopped tomato, 1/2 cup chopped pumpkin pieces, 1/2 cup bottle gourd pieces, 1/2 cup methi leaves, and 1 medium-sized potato cut to small pieces.

Add 2 cups water.

Pressure cook for 4 to 6 whistles, or then for about 30 mins on low flame so that the vegetables and dal is well-cooked.

Let the cooker cool and take the vessel out of the cooker.

Using a whisk, mash the mix so that the dal and vegetables disintegrate. I did not use a hand-blender because I did not want a puree but a mash with some texture to it. Since I soaked the dals and pressure cooked it quite a bit, my mix was easily mashed with a heavy ladle or a whisk.

Set aside.

In a heavy-bottomed vessel or kadhai, heat 1 tbsp oil.

Add 1/2 cup finely chopped onion and fry till transparent.

Add the green chilli-ginger-garlic paste and stir-fry for a few seconds till the mix is aromatic.

Add 2 tbsp Dhanshak Masala and stir-fry for 1 minute till the raw aroma of the masala dissipates.

Lower the heat and add the mashed dal-vegetable mix, and mix well.

Let the mix cook on low heat for a couple of minutes.

Serve Dhanshak hot with some Parsi Brown Rice or then just bread or Pav.