Soak it in enough water for 30 minutes. This helps the dal cook faster and more evenly. Soaking chana dal is optional but recommended for quicker pressure cooking and a softer texture.

Heat 2 tbsp ghee or oil in a pressure cooker or heavy-bottomed pan over medium flame.

Add ¼ tsp hing and 1 tsp cumin seeds. Let the seeds splutter.

Add 8 cloves of finely chopped garlic, 2 chopped green chilies, and 2-inch chopped ginger.

Sauté for a minute until fragrant.

Add 2 finely chopped onions and sauté till they turn golden brown.

Add 2 chopped tomatoes and cook until soft and mushy. Add a pinch of salt at this stage to speed up the tomato cooking process.

Now add the dry spices like turmeric powder and Kashmiri red chili powder.

Mix well and cook for another minute until the oil starts to separate.

Drain the soaked dal and add it to the cooker. Add 2 cups peeled and cubed lauki (bottle gourd) and salt.

Mix everything well.

Pour in 3 cups water and mix well.

Close the lid and cook on medium flame for 4 whistles.

Let the pressure release naturally. For softer chana dal, cook for 5 whistles. For slightly grainy texture, 3–4 whistles are enough.

Once the pressure is released, open the lid and mix the dal gently. Check if the chana dal is properly cooked by pressing a few grains between your fingers. The dal should mash easily; if it feels hard, pressure cook for 1–2 more whistles.

Add garam masala, amchur powder, crushed kasuri methi, and mix well.

Simmer on low flame for 2-3 minutes to let the flavors combine.

Garnish with freshly chopped coriander leaves.

Serve hot with steamed rice, jeera rice, roti, or paratha.