Soak moong dal in warm water for 30 minutes.

In a pot, cook the soaked moong dal with water until tender.

Add turmeric powder, bay leaf, salt, carrots, green beans, cabbage, and green peas to the pot.

Cover and cook until the vegetables are tender, stirring occasionally.

Dry roast cumin seeds and dry red chilies for 1 minute. Let them cool.

Grind the roasted spices into a powder.

Heat ghee in a pan. Add cumin seeds, mustard seeds, fennel seeds, kalonji seeds, and fenugreek seeds.

After 15 seconds, add grated ginger and cook for 1 minute.

Add the cooked dal and vegetable mixture to the pan and mix well.

Cook for 2 minutes.

Add grated coconut, mix, and turn off the heat.

Serve Oriya Style Moong Dalma with rice and Oriya Style Ghanta Tarkari.