First, put on the water with the salt. Add dal to the boiling water and cook for 10 minutes.
Reduce to medium heat and continue cooking for 15-20 minutes. Stir occasionally during this process. The dal should become soft, but not mushy.
In the meantime, chop the vegetables into small cubes. Chop the tamarind, boil in a little water and squeeze out the juice.
Heat ghee in a saucepan and fry the mustard seeds in it. When they stop popping, add the ground spices. Fry for a few seconds.
Add the vegetables. Stir for 8-10 minutes, until the melanzani have partially absorbed the ghee and the vegetable pieces are lightly browned.
Add shredded coconut and stir-fry for another 2 minutes. Add the vegetables and tamarind juice to the dal and mix well.
Reduce the temperature and cook without a lid until the dal breaks down and the vegetables are soft.