Vegetarian Dhansak

Drain and add the lentils to a large pot. Add pumpkin, eggplant, methi leaves, spring onions and 4 cups of water. Mix in the turmeric powder and half the salt. Cook the lentils and vegetables over medium-low heat, adding more water as needed, until softened — about 45 minutes. Alternatively, you can pressure-cook just the lentils with 3 cups of water on high heat to the first whistle, then simmer for an additional 10 minutes. Release the pressure, open the lid, and mash the lentils with a ladle. Then add the vegetables, turmeric powder and salt, top up with 1 cup of water, and cook on high heat to the first whistle. Then lower the heat and simmer for 5 more minutes before turning off the heat and allowing the pressure to release before opening the cooker.

To make the masala: Heat the ghee in a deep, heavy-bottom kadhai or pan. Add the ginger, garlic, and onions and sauté on medium heat for 7 to 8 minutes. Once the onions turn golden, add the chopped tomatoes, the rest of the salt, and cook on high heat while stirring continuously for about 3 to 5 minutes, until the tomatoes soften. Mix in the dhansak masala powder, add the puréed tomato, and cook on medium-high heat for 3 to 4 minutes, stirring often.

Add the tomato-onion masala to the lentils and vegetables. Using an immersion blender, purée the dhansak. Simmer over low heat for 10 minutes to marry together the flavors. Add water if needed to achieve a soupy consistency, and adjust the salt to taste. Serve hot.