Split bengal gram lentil

INGREDIENTS

• 1/4 teaspoon asafoetida, called heeng
• 1 teaspoon turmeric powder
• 1 tablespoon clarified butter, called ghee (preferred) or oil
• 1/2 of a 8-inch bottle gourd, called lauki, peeled and cubed
• 1 teaspoon cumin seeds
• 3-4 cloves
• salt to taste
• 1 cup split Bengal gram lentil, called chana dal or cholar dal
• 1 inch piece of cinnamon