Ingredient:
150 gm green gram spilt, washed, drained
1 bottle gourd, small, peeled, chopped 
½ tsp turmeric powder
5 gm cumin seeds
2 tomato, finely chopped
1 onion, finely chopped
3 green chillies 
Salt to taste 
Tempering:
1 tsp vegetable oil 
2 ½ gm mustard seeds 
1 dry red chilli, halved 
Six curry leaves 
25 gm coriander leaves, fresh, chopped

Method:
Cook the split green gram with bottle gourd, turmeric powder, red chilli powder, cumin seeds, tomato, onion and green chillies in a pressure cooker until one whistle. Remove and allow to cool. Add salt and stir.

For the tempering, heat the oil in a pan; add the mustard seeds.
When they start spluttering, add the dry red chilli and curry leaves. Sauté for just a minute or until the red chilli changes color to dark red.

Add the cooked bottle gourd and green gram to this; mix well.

Serve hot garnished with fresh coriander leaves.