Nutritious Vegetable-Pulses Curry

This recipe contains some of the important rich in vitamin A and other minerals and some protein rich pulses.You can serve it with rice or chapati.It also makes an excellent lunch box recipe.
Ingredients
Chickpeas-3 teaspoons(soaked and boiled)
Horse gram-3 tablespoons(soaked and boiled)
Bengal gram-2 tablespoons(soaked and boiled)
Drumsticks-1
Eggplant-1 medium
Potato-1 medium
Radish-1/2
Pumpkin(yellow) -6-7 pieces,diced
Tomatoes-1 big,diced
 For the Paste
Onions-1/2
Garlic-5-6 cloves
Ginger-small piece
For Tempering
Cumin seeds-2 teaspoon
Mustard seeds-1/4 teaspoon
Dried red chillies-2
Fenugreek seeds-a pinch
Turmeric-1/2 teaspoon
Bay Leaves-2
Salt to taste
Vegetable oil-3 teaspoons
Method
 -Soak the pulses over night or atleast for 8-10 hours in water.
-Dry roast 1 teaspoon of cumin seeds and 1 dry red chilli and grind it coarsely using a pestle.
-Make a paste with ginger,garlic and onions.
-Chop the vegetables into medium or small pieces.
-In a pressure cooker add all the vegetables and pulses except tomatoes and add 1/2 teaspoon of turmeric,salt and 2 bay leaves and pressure cook till 2 whistles.
-Drain the water from the vegetables and allow it to cool.
-Heat oil in a pan and add the spices for tempering.
-When the spices begin to splutter add the onion-ginger-garlic paste and saute for 2-3 minutes.
-Now add the diced tomatoes and cook for another 4-5 minutes.
-Add salt,turmeric,and the boiled  pulses and vegetables and mix well.
-Cook for 2-3 minutes and sprinkle the roasted red chilli-cumin powder on top.