Combine the bottle gourd, chana dal, salt and 1 cup of water in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Keep aside
Heat the oil in a deep non-stick kadhai and add the mustard seeds and cumin seeds.
When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.
Add the tomatoes, chilli powder, turmeric powder, coriander-cumin seeds powder, little salt and 1 tbsp of water and mash the tomatoes lightly using a potato masher.
Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the bottle gourd-chana dal mixture, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.
Serve hot garnished with coriander.
