Pressure cook the Tur/Masoor daal and Bottle gourd together with some salt. I generally use double the water as the quantity of daal.
One whistle later, set aside and let it cool down.
In a kadai, heat the ghee. Add asafoetida powder, green chillies, garlic and onions and fry until golden brown.
Then add the tomatoes and let them cook down. Add the turmeric, coriander and chilli powders and the pressure cooked daal and bottle gourd.
