Wash and soak lentils for 1 hour, then strain and set aside.
Wash and soak millets/ rice for 20 mins then strain and set aside.
Heat oil in a large, thick-bottomed pot; add cumin seeds and sauté until they darken,add garlic, ginger and green chilli and sauté for minute.
Add onions and sauté until lightly browned.Add black peppercorns, turmeric powder and mix well. Add lentils, millets and bottle gourd and stir-fry for couple of minutes.
Add a litre of water and bring to a boil. Reduce heat, cover with a lid and cook for a further 12-14 minutes.
If more water is required please add–it should be quite soupy at this stage.
Once the lentils are cooked, add carrots, beans(and kale)and cook for 3 minutes, then add broccoli, petit pois and spinach and cook for further 2 minutes.
Once cooked,turn off the heat. Add chopped coriander, garam masala, check seasoning and mix well.
If you are not vegan, add 2 tsp ghee in the final step.