For the vegetables:
4 tablespoons ghee
1 medium yellow onion, thinly sliced
2 teaspoons subzi blend
1 teaspoon grated fresh ginger or ginger paste
3 cloves garlic, thinly sliced
6 cups of seasonal veggies diced or cut as you wish
1/2 inch sq. of jaggery
1 tsp. coconut shredded
Salt and pepper and fresh lime juice to taste
3 cups cooked channa dal
Garnish with fresh mint
Heat ghee in a heavy pot over medium heat. Add onion; sauté, stirring occasionally, until soft and translucent, about 5 minutes.
Stir in subzi blend, and toast for 1 minute; add ginger and garlic, and cook 1 minute more.
Add veggies, jaggery and coconut. Cook until they are only slightly tender, about 3 minutes. Add a few tablespoons of water(enough for steaming veggies) salt and pepper to taste; stir well.
Steam covered, until the vegetables are completely cooked. Stir in lime juice. Add cooked or serve over channa dal.