Soak black gram for 3-4 hours.

Soak moong overnight, then sprout in a cloth for a day.

Dry roast cumin seeds and red chilies for 2-3 minutes, cool and set aside.

Wash and chop all vegetables.

In a pot, combine potatoes, yam, arbi, pumpkin, radish, black gram, water, turmeric powder, salt, bay leaf, and ginger. Cook until tender.

Add remaining vegetables and chopped coconut. Cover and cook until vegetables are half-cooked.

Add powdered jaggery and cook until vegetables are fully cooked.

Turn off the heat and add sprouted moong.

In a separate pan, heat ghee. Add roasted red chilies and cumin seeds, cook for 15 seconds.

Add red chili powder and cooked vegetables. Add grated coconut and cook for 4-5 minutes.

Turn off the heat and serve hot.

Serve Oriya Style Ghanta Tarkari with rice/phulka and tadka raita.