In a dry pan, add the dal and roast it by stirring constantly, so you get an even color change of the roasted mung beans.

Then give the mung dal a gentle wash and boil it in a heavy bottom pan with 1 teaspoon salt. Don't overcook the dal. Keep the shape of mung beans whole, but it should break easily. Watch the video to understand the texture better.

Once the dal is boiled, keep it aside.

Peel and dice the bottle gourd into tiny 1 cm bite size.

In a heavy bottom wok or skillet, add the oil followed by Indian five spice and a bay leaf.

Once the spice starts to sizzle, add the bottle gourd. Season with salt, add the turmeric powder. Stir it around and cook for 2 minutes.

Add the cumin and coriander powder, green chili and let it cook for 5 minutes.

Pour the roasted mung beans and stir it around.

Grate the ginger and add it to the wok.

Sprinkle the sugar and 1 cup water. Stir and cover the wok. Let it simmer for 10 minutes in medium low heat.

Finally, add the cilantro leaves, ghee and give a mix. Taste for salt and add more if needed.

Enjoy warm with steamed white rice.