Step-by-Step Instructions

1. 1.Prepare and Cook Dal

   Soak 3 tablespoons of split chickpeas and 1/4 cup of split green gram in water for an hour. Transfer the soaked dals to a pressure cooker, add 1 cup of water, and pressure cook for 3 to 4 whistles until soft.

2. 2.Prepare Tempering

   Heat 2 tablespoons of oil in a pan over medium heat. Add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of split black gram. Let them splutter.

3. 3.Sauté Aromatics

   Add a few curry leaves and 1/2 teaspoon of cumin seeds to the pan. Sauté for a few seconds. Add 1/2 cup of chopped onions, 1 green chilli, and 1/2 teaspoon of ginger garlic paste. Sauté until the onions turn translucent.

4. 4.Add Bottle Gourd and Spices

   Add 1 medium-sized diced bottle gourd to the pan. Add 1/2 teaspoon of turmeric powder, 1/4 teaspoon of asafoetida, 1/2 teaspoon of chili powder, and salt as required. Mix well to coat the bottle gourd with spices.

5. 5.Cook Bottle Gourd

   Add 1/2 cup of water to the pan and mix. Cover the pan with a lid and cook for 5-7 minutes, or until the bottle gourd is tender.

6. 6.Combine with Dal

   Once the bottle gourd is tender, add the cooked split chickpeas and split green gram to the pan. Mix everything thoroughly.

7. 7.Simmer and Garnish

   Allow the curry to simmer for 2-3 minutes, ensuring all flavors meld together. Garnish with chopped coriander leaves. Serve hot with roti or rice.