Place the lentils in a bowl, wash thoroughly. Pressure cook with 3 cups water for 1 whistle and for 15 minutes on sim. Once cooker is cooled, open the lid, mash the lentils with a ladle and keep aside. (Watch how to cook lentils in a pressure cooker)

While the lentils are cooking, peel, deseed and chop pumpkin into large chunks. Slice the stem end of the eggplant and chop into quarters. Slice the spring onions (only greens) into batons. Finely chop the fenugreek leaves. Place in a pressure cooker with 1 cup water, pinch of turmeric powder and salt and cook for 1 whistle and 5 minutes on sim.

Peel and finely slice the onions. Chop the tomatoes roughly. Peel garlic cloves and crush to a coarse paste along with sliced ginger root and a pinch of salt.

Heat the ghee in a deep, heavy bottomed pan. Add the freshly prepared ginger-garlic paste and sliced onions. Salute on medium flame until onions turn somewhat golden.

Add the chopped tomatoes, 1/2 tsp salt and stir continuously on high flame, until the tomatoes turn into a pulp.

Add the Dhansak masala powder (readymade or see substitute recipe at end of post), and stir well until it is incorporated into the onion-tomato base, for around 3-4 minutes.

To this add the mashed lentils, coarsely mashed cooked vegetables, add up to 1/2 cup water and bring to a simmer. Dhansak has a thick consistency, so add water cautiously. Taste and add up to 1/2 tsp salt as required. Simmer for 4-5 minutes on a low flame.

Traditionally, dhansak is served as a smooth puree, so once cooled you can blend this into a puree and reheat when ready to serve.

Serve hot with Parsi Brown Rice or plain steamed rice and a kachumber (Parsi style onion-tomato-cucumber salad) on the side.