Add the moong dal, tomatoes, green chilies, turmeric powder, and 1.5 cups of water.

Pressure cook for four whistles or hisses.

Let the pressure release naturally. When the pressure is all release, discard the green chilies and mash the lentils and the tomatoes using a potato masher.

While the lentils are cooking, you can prepare the spice powder.

In a pan, roast the coriander seeds, red chilies, and Bengal gram for about 5 minutes or until the aroma comes over medium heat.

Allow the spices to cool down and grind it into a coarse paste without adding any water.

In a pan or kadai, heat the oil.

When the oil is hot, add the mustard seeds, fenugreek seeds, hing, curry leaves, and shallots.

Fry for two minutes. And then add the sliced onions and cook until the onions turn translucent.

Now add the mixed vegetables, 1 cup of water and mix. Mix thoroughly.

Cover and cook for 5 minutes or until the veggies are soft and tender.

Meanwhile, mix 1 tsp of tamarind paste in 1 cup of water.

Remove the lid and add the tamarind water and allow it to simmer for 3 to 4 minutes.

Then add the spice powder and mix. Make sure there aren't any lumps.

Then add the mashed moong dal and mix. Bring this to a boil.

After one boil, garnish it with cilantro and serve it with idli or dosai.