Photo by Vinita Punjabi
Heat a pot. Once hot, turn the heat off and add asafoetida, turmeric powder and red chilli and dry roast them. Add the rest of the ingredients (except lemon, tomato and the dal), along with 1½ cups of water and cook. Once the vegetables are well cooked and are almost fit to be mashed, add the dal and cook a little more, mashing and mixing everything in. Serve hot, garnished with lemon slices and chopped tomato. You may serve with brown rice.
Replace the dill and fenugreek leaves with other greens – khatta palak, green amaranth leaves (chauli bhaji) or other greens of your choice, or just use spinach or any one green leafy vegetable.
Replace brinjals and yam with cauliflower and carrots or other vegetables of your choice.