First, soak the lentils in warm water and set them aside.
Heat oil in a pan over medium heat.
Add the chopped onions and sauté them for 4-5 minutes until they become soft and golden.
Stir in the garlic paste and bullet chilli, and sauté for 1 minute until fragrant.
Add the chopped tomatoes to the pan and cook for 4-5 minutes until they soften and blend with the other ingredients.
Mix in the spices and cook for 3-4 minutes to release their flavours.
Add 2 tablespoons of water to the pan to prevent the spices from burning, and stir well.
Add the diced kaddu (bottle gourd) to the pan, and cook for 4-5 minutes while stirring occasionally.
Drain the soaked lentils and add them to the pan. Cook for 3-4 minutes, ensuring they are mixed well with the vegetables and spices.
Pour in enough water to cover the mixture. Cover the pan with a lid and simmer on low heat for 25-30 minutes, or until the lentils and kaddu are fully cooked and tender.
Finally, add freshly chopped coriander, stir well, and serve hot.
