Wash and soak the chana dal for at least 5-6 hours or overnight.

Heat ghee in a pressure cooker over high flame. Add cumin seeds, followed by onions. Sauté until the onions turn translucent. Add the ginger garlic green chilli paste and cook for a minute.

Stir in the chopped tomatoes, salt, turmeric powder, and red chilli powder. Mix well until the tomatoes soften.

Add the soaked chana dal and diced bottle gourd to the cooker. Pour in enough water just below the level of the dal and lauki.

Seal the pressure cooker and cook over high flame for 1 whistle. Lower the heat and cook for an additional 3 whistles. Turn off the heat and let the pressure release naturally.

Once depressurized, open the cooker, and stir. Add dry mango powder, garam masala, and roasted kasuri methi. Adjust seasoning if needed and cook for 3-4 more minutes.

Adjust the consistency by adding hot water if required. Garnish with fresh coriander and serve hot with rice or roti.