For my own reference:
2 tablespoons ghee
1/2 teaspoon cumin seed
1/2 teaspoon black mustard seed
1/2 teaspoon red chili powder (and/or fresh chili)
2 bay leaves
Pinch of hing (asafetida)
1 medium size chopped tomato
1 small courgette chopped into cubes
6 string beans chopped (optional)
1 carrot (optional)
Heat the oil in a saucepan. Add hing, cumin seeds, mustard seeds. After seeds crack add bay leaves and chili powder, stir for few seconds and add the vegetables. Stir the vegetables and cook for 4 to 5 minutes till the vegetables are tender, add chaunk to dal and mix well.
I used yellow moong dal, which is split and dehusked mung beans. Simply boil the dal with some salt and a tsp of turmeric.