Melt in a saucepan 2 tbsp. Stir in ghee, turmeric, chilli, paprika powder, garam masala and cumin. Add lentils and sauté stirring. Douse with 500 ml of water, add 1 bay leaf and simmer covered over medium heat until the lentils are al dente. Again and again pour water. Season with salt.
Clean, wash and cut vegetables into small pieces. Melt the remaining ghee and fry covered the second bay leaf and mustard seeds. Adding the vegetables, fry briefly, add some water and roast covered the vegetables. Steam vegetables until al dente. Season with salt and pepper.
Serve Dal on plates or in bowls.