Pressure cook the soaked dal with 2 cups of water, a sprinkle of salt, a pinch of turmeric powder and 2 green chillies.
Blanch the carrots, french bean and cauliflower florets. Keep aside.
Heat the mustard oil, temper with whole cumin seeds and dry red chilies.
When the cumin seeds start spluttering, add the onion and garlic and fry till the onion is lightly browned. Add the tomatoes and cook for a further 10 minutes on a moderate flame.
Add the turmeric powder, cumin powder and coriander powder and saute for a minute.
Add the pressure cooked dal, blanched vegetables and peas. Simmer gently for 5-6 minutes.
Add sugar and salt to taste. Serve hot with rice.