Firstly, wash chana dal with water and soak it in water for 30 minutes.

Dice Lauki/doodhi/bottle gourd into small chunks and wash it.

Now mix soaked chana dal and lauki chunks, add turmeric powder, salt, 2 cups water and boil it in a pressure pan for 3-4 whistles.

Keep finely chopped onion, tomato, garlic, and green chili ready on a plate.

Heat oil in a pan and first add cumin seeds, once you hear a crackling sound, add curry leaves, hing, garlic, and chili and stir well for 30 seconds.

Now add onion and cook well for 2 minutes till they are brown, later add tomatoes and stir for another minute till tomatoes are mushy.

Meanwhile, let the steam of the pressure pan evaporate and open the whistle.

Time to add all the spices in the onion-tomato paste, and cook well till spices are blended properly.

Finally, add boiled lauki chana dal in the above gravy and let it cook on a medium flame for 5 more minutes till the water becomes less and the gravy thickens.