Pressure cook dal until soft. Set aside.
Make the Spice Paste: Heat 1tsp oil in a pan; add cumin seeds, peppercorns, red chilies and hing until seeds start to splutter. Mix in the coconut and grind into a fine paste, adding very little water.
In a saucepan, boil the vegetables with salt and turmeric.
Add the cooked dal to the vegetables and simmer for couple of minutes.
Next add the spice paste and cook for 4~5 minutes for the flavors to mingle.
Heat 2tsp ghee in a small saucepan; add all the ingredients for tempering. When the seeds start to splutter, add it to the dal.
Serve hot, garnished with curry leaves.