First up: Heat up a kadhai/wok/frying pan over the medium flame- Dry roast the dal until pale brown & wash it thoroughly, soak it in the fresh water for about 15-30 mins time- Set aside

Then, chop the Bottle Gourd into big chunks or cubes & reserve its skins for later use in a very delectable & palatable dish (recipe shared later on) & wash it well & set aside

Chop the Bitter Gourd/Karela in medium-thin roundels, wash it well & coat it gently with some salt, turmeric & red chilli powders- Set aside

Dry roast the coconut as well (fresh or desiccated), until light golden brown- Set it aside too for later use

Now, pound/grate or make the ginger paste & keep rest other aforementioned ingredients handy & readily available...Add in the measured water (RT) to the dal, some salt & a tsp of pounded ginger & a tsp of oil (to avoid enormous spillage while pressure cooking)

Add in the Lauki chunks- Mix everything well together & Cover the pressure cooker/pan & allow it to cook for about 3-4 whistles- Turn off the flame & let the pressure subside, open the lid & check its consistency: To be well cooked but not mushy at all

Heat up a frying pan, over the medium flame: Add in the mustard oil- Drop in the marinated bitter gourds into the same & absolutely shallow fry until golden brown & well cooked- Transfer to a separate plate/dish

Heat up another pan/wok/kadhai, over the medium-high flame: Add in the rest of the mustard oil to it- Now goes in the tempering spices to it, let them splutter & release their own good aroma- Time to add in the boiled dal with lauki to it & mix everything well together

Give it a nice mix until all are well incorporated- Add in the rest of the salt (checkout the seasonings later on, since salt has been used at almost every stages).Bring it to a boil

Once it starts boiling: Add in the fried/sautéed Karela/Bitter Gourd & the dry roasted coconut, turmeric powder, sugar & 1-2 green chillies (slit)- Give it all a really good mix until everything’s nicely combined

Add in some water to it at this point- To adjust its correct consistency- Which’s neither too thick nor too runny but sufficiently smooth & liquid to be had with Steamed Rice or similar, mix well & allow it to cook for another 6-8 mins time on a low-medium flame without lid/cover

Once done: Checkout its final seasonings (adjust it, if required), finish it up with the ghee & giving it a final good mix- Close its lid, turn off the flame & let it sit on the hot oven for the next 10-12 mins time before serving it piping hot with equally hot steamed rice...

ENJOY your meal of the day with the authentic Bong Cuisine with Bottle Gourd Dal & Bottle Gourd Skins Fry.