• 1 medium lauki (bottle gourd, ghiya, doodhi) of 200- 250 grams
• 1 cup chana dal (Split Bengal gram)
• 2 medium tomatoes- chopped
• 1 medium onion- chopped
• 3-4 cloves garlic
• 1 inch piece ginger
• 1/2 tsp cumin seeds
• A pinch of asafoetida
• 1/2 tsp turmeric powder

PREPARATION:

• Wash and soak chana dal for 1 hour. Peel, wash and cut lauki into 1/2 inch cubes. Crush garlic and ginger together.
• n a pressure cooker, place channa dal, lauki pieces, enough water, salt, turmeric and red chilli powder. Cook till chana dal gets soft.
• Heat ghee in a pan and add cumin seeds. When they change color, add hing. Add onion and sauté till they are translucent.
• Add ginger- garlic paste and sauté for a minute. Add tomatoes and cook till they are soft and pulpy.
• Add this tempering (tadka) to the boiled dal and cover the lid. Simmer for few minutes and garnish with chopped coriander leaves. Serve hot.