Bengali Daler Borar Jhol / Lentil Fritter Curry is old fashioned recipe from Bengali cuisine and is apt for all seasons and also when you ran out of vegetables.
Soak the dal in hot water for one hour. Drain the water completely.
Now in a mixer, put dal, ginger cut into small pieces, one green chillie, pinch of turmeric and salt.
Pulse it till it become a medium coarse paste.
Take out the dal mixture in a bowl, add chopped onions, chopped green chillies, half portion of all the spices except cumin seeds.
Using a fork mix it well and rest it for half an hour.
In a kadhai or deep bottom pan, pour enough refined oil for deep frying.
Once the oil is hot enough, lower the heat to medium hot. Scoop the mixture using a spoon (I have used tablespoon) and carefully place it in hot oil. Do not overcrowd the pan. Fry it till golden brown from all sides. Slot them out on a kitchen towel.
In a separate pan, heat the mustard oil. Once hot enough, temper it with cumin seeds and bay leaves. Add the chopped garlic, once the garlic absorbs brownish hue, add the onion paste, followed by ginger paste. Let it saute for few minutes and add little salt and turmeric powder. Fry for sometime till the paste starts leaving the sides of the pan.
Slide in the chopped tomatoes now, followed by all the spices mentioned above. Braise the masala paste on medium heat till it starts changing color. Add in the vegetables and mix it well. Keep frying till vegetables becomes slightly tender.
Add around 3 cups of water, lower the heat, cover and cook till the vegetables are cooked through. This will take roughly 15 minutes.
Once the vegetables are cooked through, add the pakora, check the seasonings, add water if requires (beacuse fritters are going to soak the gravy at least 1/4th) bring it to rapid boil. Switch off the heat. Drizzle some ghee over it. Cover and serve after half an hour. This will give time to lentils to soak some gravy and they will become juicy, which is very important.