If using Korola, then use two of them. And if using uchhe, use four, because Uchhe are smaller in size than Korola.

Cut korola horizontally into rounds. Wash well and mix the korola pieces with some salt, and turmeric powder, keep them aside.

Heat 3-4 tbsp oil in a kadai/deep frying pan. Shallow fry the korola pieces, and  keep them aside.

Peel the lau, and cut into chunks. Wash well. Now with some water, pressure cook the lau pieces. Turn off the heat after 2 whistles. Drain and keep aside. If using tender lau, then you can cook the lau pieces with the dal.

Wash the dal well 3-4 times under running water, drain and keep aside.

Next, add the dal in a pan/kadai. Add water, the water level should be 1” up from the dal. Add ½ tsp salt. Turn on the heat, start cooking the dal over high heat. After a few minutes some scum or foam would appear on top of the dal, with a slotted spoon discard them immediately. Continue cooking the dal over medium heat, and add the green chilli at this stage. Stir in between and cook the dal until the grains become mushy. Remove from the heat and keep aside.

Heat 1 tbsp oil in a kadai/deep frying pan. Temper with cumin seeds and dry red chilli. Add the boiled dal, ¼ tsp turmeric powder, ginger paste, salt, sugar, boiled lau pieces, and korola pieces, mix well. To balance the consistency of the dal, add water if required, we want this dal to be medium-thick, so adjust accordingly. Give the dal a good boil over medium heat for 2-3 minutes.

Lower the heat, add ghee, mix and remove from the heat.

Serve hot with steamed rice and some begun bhaja (fried eggplant pieces) on the side, enjoy!