1. Add the shredded coconut, poppy   seeds, cashews, roasted chana dal and ¼ cup of water to the blender. Blend to form a smooth paste. Set it aside.

2. Heat the oil in a pan on medium heat. Add the bay leaf, cardamoms, cloves and cinnamon. Sauté for a few seconds until the spices are fragrant.

3. Add the onion. Sauté for 3 minutes.

4. Add the ginger and garlic paste. Cook for another minute.

5. Stir in the tomato puree. Cover and cook for 5 minutes.

6. Add the coriander powder, garam masala, turmeric powder, chili powder and salt. Sauté for a minute.

7. Add the green beans, carrot, cauliflower and 2 cups of water. Cover and cook for 10 minutes on medium-low heat.

8. Open the lid and stir in the blended paste. Stir to mix well.

9. Cover and cook for another 3-4 minutes until the vegetables become soft.

10. Garnish with the cilantro leaves. Serve.