Wash 1/4 cup each of red/orange lentils and mung lentils, any two or more lentil types will do. Cook at medium heat in 3 cups water with lid partially on, or until fairly well broken down, takes about 40 minutes. Add pinch of salt and 1 tbs.oil or butter, 1/3 tsp tumeric.
Then add 1/3-1/2 tsp. ( or more, of any spice among these, according to your taste designs) black pepper, tumeric, ginger, fresh coriander powder, cumin powder, garam masala, anise seeds, fennel seeds, fenugreek seeds, curry powder or sabji spice, basil, asfoetida , methi (fenugreek) leaf, 1 pod black cardamon, 3 cloves, 3 small pieces cinnamon stick.
Add 1 tsp. brown sugar, 1/2 tsp. apple cider vinegar, salt to taste later... Add 2 tablespoons oil or ghee or butter, or combo. No no no canola.
If you need more water, add as needed as you go. The veggie pieces should be about this "......." size, square or oblong, roughly, different shapes for each veggie used. Ex 1 medium potato, 2 med carrots, 1 cup spi
