Soak moong dal for 10-15 minutes beforehand.

Wash and peel the gourd. Don't keep it too long after cutting or it will turn black.

Heat oil in a pan. Add mustard. Add curry leaves, green chillies and saute for few seconds. Then add chopped onion, ginger garlic paste and saute till the onion become soft.

Add turmeric, chili powder, garam masala and coriander powder to it. Mix well. Adjust spices to taste. Add tomatoes, soaked yellow moong dal and mix. For quick cooking, cover and cook until dal turns soft (approx 5-7 minutes).

Finally add chopped Turai and mix. Cover and cook on low flame for about 8-10 minutes until the Turai becomes tender.

Turai cooks very quickly and will start releasing water. That water is enough to cook the dal. Remove lid and add salt. Simmer until the moong dal and turai are cooked.

Stir occasionally. Adjust the consistency according to your taste, slightly watery or dry. If you want to reduce the water, boil it on high flame.

Add chopped fresh coriander leaves and turn off gas. Serve with hot roti or chapati.