Pressure cook the roasted moong dal along with 1 cup water, bottle gourd pieces and 1 tsp. oil for 4-5 whistles.
Heat remaining oil in a pan and temper with cumin seeds / panch phoron, asafoetida, bay leaves and ginger. Saute for a few seconds.
Add the boiled dal, slit green chilies and all the dry spices. Adjust water according to the consistency preferred. Bring it to a boil and simmer on a low flame for 2 minutes.
When done, switch off the flame. Add ghee and coriander leaves. Give it a stir and enjoy with either rice or chapati for a wholesome simple meal.
