Dry roast the moong dal till nutty aroma comes and dal browns a bit. Immediately put it in a bowl of cold water. Once it cools thoroughly wash it for 2-3 times.

Peel and cut the Lau or bottle gourd into chunky pieces as I love well cooked bottle gourd still holding its shape in the dal. Coarsely peel and grind the ginger.

In a tempering pan, heat mustard oil. Add all the whole spices for tempering. Add in the ginger too, be careful with the ginger paste as it starts spluttering so lower the heat and fry for few minutes mixing it but don’t burn it. The ginger fried this way gives very good aroma and taste as per my experience. Pour it over the dal the way it’s shown. Be careful if you are dunking the hot tempering pan in the dal as it splutters but it gives a good smoky flavor if you do it.