Wash and soak Bengal gram for at least 30 minutes.
Wash bottle gourd, peel the skin off, remove the sponge like tissue with seeds, and cut them into small bite size cubes.
Pressure cook soaked Bengal gram with cubed bottle gourd, onions, tomatoes, green chili, garlic adding little salt, turmeric powder, red chili powder and water.
Cook for just one whistle and switch off.
Now heat oil in a kadai, temper with mustard, cumin seeds, split black gram, curry leaves with asafoetida powder.
Pour this tempering over the cooked dal veggie mixture and mix well.
Add fresh grated coconut and cook for few minutes.
Garnish with coriander leaves and switch off!
Serve hot as a side for rice with puli kuzhambu or top it over steamed rice!
Notes
You may add a tsp of sambar podi / powder in the place of red chilli powder for more flavorful curry.