For the dal mixture:
1. Cook the dals with pumpkin, eggplant, fenugreek leaves, potatoes, turmeric, a pinch of salt and some water.
1. Heat oil. Saute onions, garlic and ginger, till they turn light brown.
2. Add the tomatoes and dhansak masala and saute till fat separates.
3. Add the dal mixture, bring to a boil, then simmer for about 5 minutes.
4. Shut the flame and add lemon juice.
5. Serve hot.
6. Add cooked meat and stock, if desired.