Combine the lauki, chana daal, salt and a pinch turmeric with 2 cups of water in a pressure cooker, mix well and cook for 3 whistles. Allow the steam to escape before opening the lid. Keep it aside.
Heat the oil in a deep non-stick pan and add cumin seeds.
When the seeds crackle, add whole garam masalas and saute for 15 seconds.

Then add chopped onions and saute on a medium flame until translucent. Now add ginger, garlic and cook for 2-4 minutes.
Add coriander powder, turmeric, sabzi masala. Mix them well and add chopped tomato. Cook until masala leaves oil on the medium-low flame.

Now add the boiled lauki chanadaal and mix well. Cook on a medium flame for another 2 minutes, while stirring occasionally.
Now add 1 tbsp of ghee and garnished with coriander leaves.