Clean yellow lentils and pour three bowls of water and pressure cook for 3 whistle blows.

Tip: Adding little oil and a pinch of turmeric powder while cooking dal makes it soft.

Soak tamarind and extract its pulp, keep it aside.

Heat ghee in a pan and add cumin seeds, mustard seeds, dry red chillies, green chillies and curry leaves.

Sprinkle asafetida, onions, curry cucumber, bottle gourd, ladyfinger, drum sticks, tindora, carrot, Indian broad beans, potato slices, tomato and any leftover veggies and mix well.

Sprinkle little turmeric powder and salt, mix and cook further for 10 minutes.

Once dal is cooked, mash it to soft and transfer it to above veggies.

Add jaggery, tamarind pulp, red chilli powder and water.

Sprinkle little sambar powder and mix well.

Once you get a thick consistency, add rice and mix well.

Cover the vessel with a lid and cook further of a minute or two.