Heat the 5. 0 tbsp. (2. 5 oz / 71g) of ghee (or oil and butter mixture) in a heavy-bottomed 3-quart nonstick pan over moderate heat.
When the fat is hot but not smoking, add the dal badis and fry them while stirring constantly until they darken to a reddish-brown color, then immediately add the mixed vegetables, tomatoes, water, turmeric, garam masala, salt, and fresh herbs, bringing the entire mixture to a rolling boil.
Reduce the heat to low, cover the pan tightly, and let the mixture simmer gently for 30 minutes, checking occasionally to ensure the 2. 0 cups (16. 0 oz / 473g) of liquid is not drying up too quickly, adjusting the heat if necessary so that the vegetables become tender right as the liquid is fully absorbed.
Raise the heat once the vegetables are fully cooked and all liquid has been absorbed, allowing the mixture to cook undisturbed without stirring until a rich crust forms on the bottom and the vegetables begin to char.
Remove the pan from the heat, cover it, let it rest for 3 to 4 minutes, and then gently fold the flavorful charred crust into the soft vegetables before optionally garnishing with 0. 25 cup (2. 0 oz / 60g) of sour cream or yogurt.
Adjust for Heat: Since urad dal badis vary wildly in their spice levels depending on the brand or batch, taste a tiny crumb of the raw badi before cooking. If it's intensely spicy, you might want to use slightly less, or lean heavily on the optional yogurt garnish at the end to balance the heat.
