Wash and soak moong dal for 3 to 4 hours.

Drain excess water and grind it coarsely along with dry red chilli and ginger in a mixer grinder. Add salt and mix well.

Grease a tawa and your hands with oil.

Pinch small portions of the dal batter and pat them flat and place them on the greased pan.

Cook till they turn crisp on all sides. Drain the patties and set them aside.

Heat a kadai/wok over medium flame and heat ghee.

Once the ghee is hot add the panch poran, bay leaves and dry red chillies.

Once the spices release their aromas add the chopped vegetables, turmeric powder, salt and 1 cup of water.

Let the Chapor Ghonto cook till the vegetables are cooked (6-7 mins).

Now add the cooked channa dal and mix well.

Let the Chapor Ghonto cook for another 3 to 4 minutes, adjust water if required.

Add the lentil patties, cilantro and switch off.

Serve hot.