Prepare dhansak masala by grinding garlic, ginger, green chillies, black peppercorns, cumin seeds, cloves, cinnamon stick, and coriander seeds into a smooth paste with a little water.

Set the dhansak masala aside.

Wash and roughly chop all the vegetables (brinjal, pumpkin, turnips).

Pick fenugreek leaves and mint leaves, wash and chop them.

Soak arhar dal, yellow moong dal, and chana dal separately for 30 minutes.

In a pressure cooker, combine the soaked dals, chopped vegetables, fenugreek leaves, mint leaves, one thinly sliced onion, green chili, turmeric powder, salt, and 3 cups of water.

Cover the pressure cooker and cook until you hear 2 whistles.

Reduce heat to low and simmer for 3-4 minutes, then turn off the heat.

Allow the pressure to release naturally from the cooker.

Open the lid and mash all the ingredients with a potato masher until the dals and vegetables reach a smooth texture.

In a heavy-bottomed pan, heat sunflower oil or ghee.

Add the remaining thinly sliced onions and sauté until softened.

Add chopped tomatoes and cook until they soften and release their juices.

Stir in the dhansak masala paste and cook until the raw smell is gone (4-5 minutes).

Pour the mashed dal and vegetable mixture into the masala and cook on low heat for 10-20 minutes.

Once well simmered, turn off the heat and squeeze in lemon juice.

Add chopped coriander leaves and stir well.

Serve the Vegetable Dhansak with brown rice or naan.