Wash and soak the legumes for about 15 minutes while you prepare the vegetables.

Soak the kashmiri red chili powder in warm water.

Add the vegetables and lentils in an instant pot or pressure cooker with 5 cups of water. If using an instant pot, pressure cook the vegetables on high pressure for 7 minutes. If using a pressure cooker, cook it for 7-8 whistles.

In the meantime, make the dhansak masala pasta. Add tomato, onion, mint leaves, and kashmiri red chilies in a blender jar. Blend until you get a smooth paste.

Next, prepare the ginger, garlic and green chilies paste.

By now, the vegetables and lentils should be done. Release the pressure and check if they are done.

Blend the lentils and vegetables into a smooth, soupy curry, using a hand blender.

Next, place a heavy-bottomed pot over a medium-high flame. Add ghee and vegetable oil. Add the ginger, garlic and green chili paste. Let it all fry until cooked, but do let it brown.

Now add in the dhansak paste. Cook thoroughly until oil separates. Also, add the spices.

Now add the pureed vegetable and lentils. Give it a mix. Add salt and tarmarind concentrate. Give everything a mix and let it simmer on low flame. Let the curry thicken until it gets a texture like bhaji pav.

Enjoy with a side of dinner rolls and brown rice.