First, gather all the ingredients for the masoor dal. Rinse the masoor dal thoroughly in several changes of water, then soak it in a little water for 10 minutes. Peel the bottle gourd and cut it into small pieces.

Heat 1 teaspoon ghee in a pressure cooker over medium heat. Add asafoetida and cumin seeds, letting them sizzle. Add turmeric and red chili powder, then add the soaked dal and chopped bottle gourd to the cooker.

Add water as needed for the dal and salt to taste. Close the lid of the pressure cooker. Once it reaches pressure (one whistle), reduce the heat to low and cook for 10 minutes. Turn off the heat.

After the pressure releases naturally, open the lid and check if the dal is cooked. In a separate pan, heat the remaining ghee. Add cumin seeds, garlic, and red chili powder for the tempering. When the garlic turns golden, add the chopped onion.

When the onion is golden brown, add the tomato and cook until the tomato softens. Add the cooked dal and bottle gourd mixture. Stir well and bring to a boil, then turn off the heat.

You can also add finely chopped cilantro if you have it. I didn't add it as I didn't have any. Serve the dal hot in a bowl with roti or rice.