1/4 cup Chana Dal, soaked in 1/2 cup water for 1 hour
1 medium sized Bottlegourd, peeled, ends chopped and then diced in 1 inch cubes
6-7 curry leaves
1 tablespoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon turmeric powder
1/2 teaspoon cayenne powder
1 teaspoon salt
1 tablespoon oil
2 tablespoons chopped cilantro, OPTIONAL
Heat oil in a medium saute pan over medium heat.
Add mustard seeds and allow it to crackle. Then add cumin seeds and saute for 30 seconds.
Add Chana daal (not the water) and saute for 4-5 minutes.
Tear curry leaves (each in 2) and add, keep a lid handy as curry leaves may splutter. Saute for another minute.
Add turmeric powder, cayenne powder, salt and cook for a minute. Keep stirring.
Add bottlegourd pieces, left over chana dal water and mix, cook covered for 10 minutes on medium-low heat, stirring every other minute.
If bottlegourd is soft, its cooked, if not, then keep cooking for another 5 minutes on low heat.
Garnish with cilantro, and serve hot with rotis.