Pour the oil into a large pot or deep pan and heat it over medium flame until hot.

Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until the onions turn soft and golden.

Stir in the green chilli, garlic paste, and cumin seeds. Sauté for about 1 minute until fragrant.

Add the chopped tomatoes and cook for another 4 to 5 minutes until they soften and break down.

Sprinkle in all the dry spices—salt, chilli powder, cumin powder, coriander powder, turmeric powder, and chilli flakes. Mix well and cook for 3 to 4 minutes, adding a small splash of water to prevent the spices from burning.

Add the peeled and chopped bottle gourd to the pan. Stir well to coat it in the masala and let it cook for around 15 minutes. The gourd will release its own moisture during this time.

Mix in the soaked chana dal and cook for 5 minutes so it blends with the flavours.

Pour in the water, give everything a final stir, then cover the pan with a lid. Reduce the heat to low and let it simmer gently for 30 minutes, or until the dal is fully cooked and tender.

Once done, check the consistency and seasoning. Garnish with freshly chopped coriander before serving.