Heat about ¼ teaspoon of ghee in a pressure pan, add the moong dal and roast on a very low flame till it turns golden brown
Wash the roasted dal and keep soaked in water for 10-15 minutes
Change the water, add sufficient water to the dal, add salt, haldi powder, a few pinches of jeera, grated ginger and cook the dal for a whistle and 3-4 minutes after the whistle on a low flame
Open the cooker when the pressure is released naturally, add the pieces of “lauki”, bottle gourd, add a little more water if needed and pressure cook once again for one whistle and switch off the flame, open the cooker when the pressure is released
Heat remaining ghee in a deep pan or kadhai, add the cloves and cinnamon stick, add the slit green chilies, bay leaf, jeera and hing
After the jeera crackles, add the coconut bits and pour in the cooked dal- lauki mixture, add a little sugar, adjust consistency and the seasonings
Serve hot with hot rice papad and pickle or with rotis
Lauki (bottle gourd, can be replaced with radish, ridge gourd etc)