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.