Preheat oven to 350 F. Spray a square baking dish with non stick spray.
Soak the rice and lentils separately for 6 hours.
To grind, add split peas and 1 tablespoon of water to a high powered blender or food processor and grind well.
Add the mung beans and another tablespoon of water and grind well.
Add the urad dal to the blender with another tablespoon of water and grind well.
Finally, add the rice and 2 more tablespoons of water and grind well until you have a coarse paste.
Combine chayote, cauliflower and carrot and mix in a bowl.
Place in microwave and cook on high for 3 minutes. Let cool for 2 minutes.
Add microwaved vegetables, green chiles, turmeric, chile powder, yogurt, sugar, ginger paste, lemon juice, mint leaves and salt to grinded paste. Stir to combine.
Heat oil in a skillet.
Add cumin seed, mustard seed and sesame seeds. After they splutter, add asoefetida and curry leaves. Cook for 1 more minute.
Add fruit salt/baking soda to batter and mix until just combined.
Transfer to baking dish. Top with contents of the skillet.
Put in oven. Bake for 40 minutes.
Serve with your favorite chutney.