Ingredients

• 1 medium size, approximately 400 gm Lauki (Bottle Gourd)

  peeled and cut into cubes
• 1 cup (around 150-180 gm) Chana Dal

  Overnight Soaked
• 1 medium size Tomato

  cut into big cubes (for pressure cooking)
• 1 cup Water

  (for pressure cooking, and more to adjust consistency later if needed)
• Salt
• 2 tablespoons For Tempering (Tadka) - Oil
• 3 to 4 Cloves
• 1 small Cinnamon Stick
• 2 Bay Leaves
• 1 teaspoon Mustard Seeds (Rai)
• 1 teaspoon Cumin Seeds (Jeera)
• 1/2 teaspoon Asafoetida (Hing)
• 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
• Small piece, finely chopped Ginger
• 4-5 cloves Garlic
• 2, finely chopped Green Chillies
• 2 medium size, finely chopped Onion
• 1 teaspoon Turmeric Powder
• 2 teaspoon Coriander Powder
• 1.5 teaspoons Kashmiri Red Chilli Powder
• 1 teaspoon Garam Masala Powder

  Alternatively, use Kitchen King Masala instead
• 2 Tomatoes

  finely chopped (for masala gravy)
• Fresh Coriander

  for garnishing