Wash moong dal thrice in a pot with ample amount of water. Drain the water completely.
Pour 1½ cups water,salt,turmeric and cook on a medium heat until soft. If cooking in pressure cooker allow to whistle twice.
If you like smooth & creamy dal then mash it well.

Pour ghee or oil to a hot pan.
Add mustard and cumin. Let them papaya.
Next add chilies, ginger garlic.
Fry until the raw smell goes off.

Next fry onions until transparent.
Fry tomatoes until soft.
Add garam masala and chilli powder. Saute for a min.

Transfer cooked moong dal. Then pour water if needed to bring the dal to a desired consistency. Dal is usually made to a thick but of pouring consistency.
Stir and cook till it begins to boil.Switch off the flame.Serve hot.

Wash the karelas and slice into round slices. Leave the skin on.
Mix all the spices to the sliced karelas.

Chop onions in long thin slices.

Heat pan, Add oil and put the karela with spices on it, into the pan.
Stir well, cook on medium.

NoW add onions slices,mix well. Keep stirring once in a while and cook till it reduces and browns.
Sprinkle mango powder,garam masala on top.

Serve hot as a side dish with dal and Chapatis.

In a saucepan combine lentils, bay leaf, and salt.Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.

Drain lentils and remove bay leaf. Add olive oil, lemon juice, celery, parsley, chopped onions,salt and pepper. Toss to mix and serve by garnishing with mint leaves at room temperature.