PREPARATION

1. In a bowl, add 150 grams split bengal grams, 450 milliliters water and soak for 20 minutes.
2. Take a pressure cooker, add 500 milliliters water, soaked split bengal gram, 1/2 teaspoon salt, 1/4 teaspoon turmeric and mix it well.
3. Cook until you hear 2 whistles.
4. Open the lid and remove it from heat.
5. Take 250 grams washed & peeled bottle gourd and cut it into pieces.
6. Transfer this into a bowl filled with water and wash it properly.
7. In a blender, add 2 tablespoons deseeded mango pickle and blend it well. Keep aside.
8. Heat 1 tablespoon oil in a heavy skillet, add 1 teaspoon mustard seeds, 1/2 teaspoon fennel seeds, 1/4 teaspoon nigella seeds, 1 teaspoon curry leaves and stir well.
9. Add 2 teaspoons ginger, 2 teaspoons garlic and stir for 1 - 2 minutes.
10. Then, add 1 teaspoon green chili, 60 grams onions and fry till translucent or until it turns golden brown in color.
11. Now, add 200 grams tomato puree and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1/2 teaspoon salt and mix it well.
14. Then, add bottle gourd in it and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 300 milliliters water and mix it well.
17. Bring it to a boil. Cover it with lid and cook for about 10 minutes on medium heat.
18. Open the lid and add the cooked dal in it and mix it well.
19. Add the blended pickle in it and mix it well.
20. Cover it with lid and cook for about 10 minutes on medium heat.
21. Open the lid and give it a nice stir.
22. Add 2 teaspoons coriander and mix it well.
23. Cook for another 3 - 5 minutes on medium heat.
24. Remove it from heat and keep aside.
25. Heat 1 tablespoon oil, 1 teaspoon cumin and stir well.
26. Add 1 teaspoon red chili and stir for 1 - 2 minutes.
27. Remove it from heat.
28. Pour the tempering over the dal.
29. Serve.