Trim the end of the bitter gourds and slice it very thin. Place the slices in a bowl and sprinkle turmeric powder and salt. Mix it all together and keep aside for 30 minutes.

Dry roast the mung beans in a pan and once it starts releasing the aroma, turn off the flame and soak the roasted beans in water and then, let it soak for 30 minutes.

After 30 minutes, strain the soaked lentils and add it to a pan along with the water and rest of the salt. Place the pan in high heat and bring the water to a boil. Then, bring down the heat to medium and let it simmer for 20 minutes.

While the lentils cook, fry the bitter gourds. Place a pan on medium high heat and pour 1 tablespoon of oil. Once the oil heats up, layer the slices and cook for 10 minutes, stirring occasionally. Let the slices crisp up and turn golden brown in colour. Keep the fried bitter gourd aside once done.

Once the lentils are boiled and the bitter gourd is fried, you can make the dal.

Place a skillet or a saucepan on medium high heat and pour 1 teaspoon of oil. When the oil heats up, scatter the cumin seeds, grated ginger and the dry red chilli. Let it cook for a few seconds and then, drop rest of the turmeric powder. Give it a stir, drop the boiled lentil and the fried bitter gourds. Give it another stir and let it simmer for 5 minutes.

Check salt and add any, if required. If you want the dal consistency to be thinner, add more water and cook for 2 more minutes.

Squeeze fresh lemon juice, garnish with cilantro leaves and serve warm.