Peel off the skin of the ridge gourd and chop into small pieces.

Puree the tomato and keep aside. Chop onion finely as well.

In a kadai,add oil fry chopped onions till light golden brown.

Add pureed tomato, red chilli powder, turmeric, salt, kasoori methi and fry in medium flame, until oil separates. Cover while frying as it might splutter. Say 4- 5 minutes.

Add chopped ridge gourd,mix well.Cover with lid and Cook until gets soften in medium flame.Stir between intervals.

Add garam masala powder. Cook for further 8 -10 minutes or until the vegetable gets cooked soft and blends well with the masala. Garnish with the coriander leaves.

Place gram, garlic, ginger, onion, green chilli, gourd, salt and turmeric powder in a pressure cooker.
Add 2-3 cups water, cover and pressure cook for 8-10 minutes.
Remove from heat and let it stand, uncovered. To make tempering, heat ghee in a non-stick pan.
Add cumin seeds, asafoetida and let seeds crackle.

Add tomatoes and cook till they are pulpy. Add red chilli powder, switch off heat and mix well.
When the pressure reduces, remove lid of pressure cooker and mash gram mixture.
Transfer cooked gram in a serving dish and pour tempering on top.
Serve hot.

For Mixed Veg..Peel onion, remove the skin of ginger, remove the stem of the green chilies, and wash them. Finely cut chilli and ginger. Chop the onions.
Peel, wash, and cut the carrots into about half inch squares.

Remove the sides of the French beans. Wash and cut the beans into half inch pieces. Wash and cut the cauliflower into small florets.
Peel, wash and cut potatoes into half inch squares.
Wash green peas and keep aside.

Heat oil in a wok on medium heat. Add cumin seeds. When seeds change the colour, add asafoetida. Add bay leaves and fry for a few seconds. Add chopped onions and fry until onions are translucent.
Reduce the heat and add grated ginger and chopped chilies and fry again for a few seconds.

Add turmeric powder, carrots, french beans, cauliflower florets,and potato pieces. Mix well and fry all the veggies for a couple of minutes. Add salt, red chilli powder and coriander powder. Mix well and cover the lid. Cook on low heat for 5 minutes.

Add garam masala, kasoori methi and amchoor powder. Mix gently and fry for a couple of minutes.Turn off the heat.Mixed veg is ready to serve.

For Dry Moong Dal....Wash the yellow moong dal in water for 3-4 times. Soak the moong dal in water for 10 minutes.
Heat the skillet and add oil.
Once the oil is hot add mustard seeds and cumin seeds.
As mustard seeds starts crackling add dry red chilli, bay leaf, ginger paste and green chilli paste.

Saute the ginger green chilli paste for 10-20 seconds.
Strain the water from moong dal and add moong dal in pan. Mix well.
Now add dry spices,red chilli powder, turmeric powder, coriander powder.
Also add salt and mix well.

Now cover the lid of pan and let the moong dal gets cook for 5-7 minutes.
Remove the lid and check if the moong dal is prepared by pressing few dal.Garnish with chopped green chillies,tomatoes and cuuy leaves.

Now arrange all dishes in a big plate.Serve with salad,curd,Pooris,fresh fruits and chatti ki lassi by adding black salt,cumin seeds powder and dry mint powder.Enjoy nutritious food.