Pressure cook the split Bengal gram and pigeon pea with enough water for 4 whistles.

Add oil in a hot pan. Add bay leaf, cinnamon, cardamom, cloves and fry till a nice aroma is present.

Add onion and saute till the colour of onion changes into golden brown.

Add ginger-garlic paste and saute for few more minutes. Add tomato with salt and cook well until the tomatoes become mushy.

Add vegetable and cook for 2 more minutes.

Now start adding coriander powder, chilli powder, cumin powder, turmeric powder, garam masala and make sure they have coated the vegetables.

Add enough water and cook covered.

When the vegetables are cooked 3/4, add the cooked, mashed split Bengal gram mixture. Adjust the water consistency according to your taste.

Allow it to boil. Add cilantro leaves. Cook in low flame for 10 more minutes.

Serve hot with Biryani, Ghee rice, Chapathi, rice roti, rice.