Combine the bottle gourd, chana dal, salt and 2 cups of water in a pressure cooker and pressure cook for 3 whistles on medium flame.

Allow the pressure to release on it's own. Keep aside to cool before opening the lid.

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 powder, little salt and stir nicely. Cook till Tomatoes are mushy

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.

Check the consistency of daal. This daal doesn’t have thin, flowing consistency so add water only if required.

Serve hot garnished with coriander.