1Combine 100 grams of Toor dal, 50 grams of Chana dal, and 50 grams of Masoor dal. Rinse thoroughly under running water and soak in 500 grams of water for at least 30 minutes.
2Drain the soaked dals. In a pressure cooker, combine the drained dals with 150 grams of pumpkin, 100 grams of eggplant, 100 grams of potato, 100 grams of drumsticks, 5 grams of turmeric powder, 5 grams of salt, and 750 grams of water. Pressure cook for 4-5 whistles or until the dals and vegetables are tender. Let the pressure release naturally.
3Once cooled, gently mash the cooked dals and vegetables to a desired consistency using a potato masher or immersion blender, ensuring some texture remains. Set aside.
