Lentil and Vegetable Curry

1. In a small cooking pot, add in split moong dal and fill with water ½ inch above the dals. Bring it to a boil (see note #1) and simmer (with lid half-covered) until the water is fully evaporated and the dals turns soft. Stir the dals occasionally to prevent them from sticking to the bottom of the pot.
2. Meanwhile, prepare the rest of the ingredients.
3. Heat 2 tablespoons oil in a pan over medium heat. Sauté onion, mustard seeds and curry leaves until fragrant, and the seeds pop.
4. Add in cumin and turmeric powder. Stir fry to mix well.
5. Add in pumpkins and cauliflowers. Stir fry for a while.
6. Then add in tomatoes and mix well. Add in enough water to just slightly cover the ingredients (about 1 cup). Cover with lid and simmer for 5 minutes until the pumpkins and cauliflower are half-cooked.
7. Add in dals (from step 1) and lady fingers. Stir well and simmer (cover with lid) until all the ingredients turn soft and the curry is thicken.
8. Add in coriander leaves and lemon juice. Season with salt and pepper. Dish out and serve hot.

Notes:
1. Remember to stand by as the water will overflow during boiling.
2. Split moong dal can easily cook and turn soft, hence pre-soaking is not required.
3. Best serve with rice or chapattis. You can also make this curry as thick or thin, depending on whether you want to serve it with rice or chappatis.
4. You can use any kind of lentils or beans such as green lentil, yellow lentil, red lentil, cow pea, chick peas etc. Adjust the cooking time accordingly.
5. Other types of vegetables you may consider are potatoes, sweet potatoes, carrots, brinjals, beans, cabbage, radish, green peas, etc.