Wash and soak dal for 15-20 minutes.

Peel and chop gourd into medium sized cubes.

Mix all dry masalas in water.

Heat oil in a heavy sauce pan.

Add seeds, allow to splutter.

Add curry leaves and asafoetida, and masala water.

Allow to simmer for 2 minutes.

Add dal, gourd, cover and cook for 8-10 minutes, or till dal is tender.

Add sugar, tamarind, salt, and cook further 2-3 minutes.

Garnish with chopped coriander.

Serve hot with chappati, phulka or tandoori roti.

Making time: 20 minutes (excluding soaking time)

Shelflife: 1 day refrigerated (but best flavour is when fresh)