Traditionally, this recipe is cooked the day before and eaten cold. This might be one of the easiest, lowest on spice and oil (in fact no oil!) recipe I have ever learned. To get the best result, fresh vegetables are recommended.
Wash the lentils and soak for half an hour. Wash all the vegetables. Do not remove the eggplant stem, simply cut them along their length in long stripes (make sure there are no bugs inside if you are in India :) ). No need to cut the rest of the vegetables.
In a large pot add 3 cups of water, salt, the lentils and all the vegetables. Turn on the heat and let them cook for 1.5 hours or until the lentils become soft. Add more water if needed. You can use a pressure cooker for fast cooking.
Enjoy with leftover rice!