Ingredient !
half  cup yellow lentils . 3 Tablespoon each, split and husked Bengal Gram . 3 Tablespoon split and husked Green Gram . 3 Tablespoon split and husked Egyptian Lentils . 60 gram pumpkin peeled and diced (about 1/2 cup). 60 gram egg plant/baingan diced. 1 cup fenugreek leaves methi washed and chopped. 1 large (125 gram) potato peeled and diced. half  teaspoon turmeric. 1 Tablespoon salt. half  cup (60 gram) oil
1 cup grated onions (250 gram). 2 teaspoon ginger paste (2 tablespoon chopped). 1 cup grated tomatoes (250 gram). 3 Tablespoon Dhansak masala. 1 Tablespoon lemon juice
Preparation !
Heat oil, Saute onions, garlic and ginger, till they turn light brown. Add the tomatoes and dhansak masala and saute till fat separates.
Add thedal mixture, bring to a boil, then simmer for about 5 minutes. Shut the flame and add lemon juice. Serve hot. Add cooked meat and stock, if desired.