Clean, wash and soak the dals and rice in enough water for at least 4-5 hours.
Rinse and drain and blend into a smooth mixture.
Transfer the mixture into a wide bowl, add curd, mix and let it ferment overnight.
Preheat the oven to 180 Deg C.
Add the grated bottle gourd, 1 tsp oil, lemon juice, salt, red chilli, turmeric, ginger, garlic and mix well.
Now add the Soda-Bi-Carb and give a quick mix.
Transfer it into a greased baking dish. Do grease the muffins tins all over as sometimes it becomes difficult to remove. (I used a 6 inch cake tin, and a muffin tin.)
Fill the tin only half way, i.e. around 1 inch from the base.
In another pan, add the remaining oil, once hot, add the mustard seeds, carom seeds and sesame seeds. Once it pops up, add the hing and switch of the gas.
Pour this tadka or the oil mix over the tin.
Bake it in a preheated oven at 180 Dec C for 30-40 mins until golden brown on the top and a toothpick inserted comes out clean.
The muffins are ready in 25-30 mins, the cake takes around 45 mins.
Once done let it cool in the tin for at least 5 minutes on a cooling rack before removing them out.
Serve them warm with chutney or tea