Heat oil and add mustard seeds, bay leaf, cinammon, ginger and garlic pastes, and cloves.
03Add onions and let it heat till they turn translucent.
04Add chopped tomato and curry leaves and then the chana dal, making sure to add enough water to cover the dal as it boils.
05Cook on medium-high heat with a closed lid for 15-20min until the chana dal softens, while continuing to replenish the water now and again as it evaporates (make sure that you add boiling and not cold water).
06As soon as chana begins to soften, add the sliced capsicum (or diced bottlegourd, if that is your preference).
07Stir it in well with the chana and continue to cook until both the chana and capsicum (or bottlegourd), have softened sufficiently.