1. Drain and place chana dal in a pressure cooker. Remove the eyes of tomatoes, cut into pieces and put in the cooker. Add turmeric powder, red chilli powder, green chillies, 3-4 cups of water and salt.

2. Halve and core the bottle gourd and cut into small pieces. Put them in the cooker, put the lid on and cook under pressure upto 4-5 whistles. Finely chop ginger.

3. Heat ghee in a non-stick kadai. Add dried red chillies and sauté. When the chillies are lightly cooked, add asafoetida, garlic, ginger and sauté. When the garlic turns lightly brown, add cumin seeds and sauté.

4. Add tamarind paste and a little water and mix. Break the wadiyaan and add to the kadai. Open the lid of the pressure cooker when the pressure reduces completely and whisk the dal. Add it into the kadai and mix.

5. Add water to get the required consistency and cook till it comes to boil. Serve hot.