• Thoroughly wash the chana dal and transfer it into a pressure cooker. Add 1.25 cups of water to it. Add salt along with turmeric powder. Cover the pressure cooker and set on the cooktop at a medium-high flame. Pressure cook the dal for 3 whistles.
  
• After the cooking time, take the pressure cooker off the flame. Allow the pressure to release naturally. Set it aside.
  
• Time to boil Lauki. Peel and wash lauki/bottle gourd. Cut into cubes.
  
• Transfer it to a pressure cooker and cook for 2 whistles.
  
• After the cooking time, take the pressure cooker off the flame. Allow the pressure to release naturally. Set it aside.
  

PREPARE THE TEMPERING/TADKA

• In a heavy-bottomed pan, heat ghee on a medium flame. Add cumin seeds and as it starts to splutter, add the chopped onions, garlic, and ginger. Saute for 2-3 minutes. Stir in the spices and mix to combine.
  
• Cover the pan and cook the tempering on low heat for 2-3 minutes until the ghee starts to leave the pan.
  
• Stir in the dal.
  
• Mix well to combine.
  
• Add boiled lauki/bottle gourd to the lentils. Once added, stir the lentils carefully so that the bottle gourd doesn’t get mushy and disintegrates.
  
• Feel free to add an extra 1/4 to 1/2 cup of water to the lentils to match the consistency you like. Do the taste test. Boil for 3-4 minutes and take it off the flame.
  
• Enjoy it with hot rotis or serve over rice.