Soak the lentils+beans for atleast 2 hours to overnight in warm water. Drain the water and keep ready.
In a pressure cooker, add the oil and heat at medium.
When the oil is hot, add cumin seeds and let them get fragrant.
Add dried red chili, bay leaf, chopped onion and saute until golden.
Add in the asafetida(hing), coriander powder, garam masala, ginger and garlic and cook for a minute.
Add in the chopped tomato. Cook for 3-4 minutes until tomato is mushy.
Add broccoli and mini peppers and cook for a minute.
Add the drained and washed lentils+beans, water and salt and pressure cook on medium heat for 3-4 whistles. (10 minutes at high pressure after the pressure has reached fo electric pressure cooker)
Let the pressure release by itself before opening. Serve hot topped with fresh cilantro.
To refresh the daal, add a fresh tadka/tempering. heat oil, add mustard and cumin seeds and some red pepper flakes and pour over the daal.
Serve hot with Indian flat breads like Roti, Paratha , Naan, or with Rice, quinoa or pilafs. Or with crackers, bread. Thicker Dal can also be slathered on breads like hummus, or made into a sloppy sandwich with sweet peppers, slaw.
To make any lentil/Bean dal without Pressure cooker, make the tempering in a deep pan(all steps till adding tomato then veggies), and add the soaked lentils with the listed water + another half cup of water. Cook covered on low-medium heat for an hour or so until tender. Stir occasionally. Soaking the large beans longer(overnight) gives best results.Nutritional values based on one serving