Wash and soak chana dal into slightly hot water for 30 minutes.

Peel and cut dudhi pieces into medium size and keep it in water.

In a pressure cooker, add soaked chana dal, dudhi pieces, turmeric powder, kashmiri red chili powder, ghee, and 1 cup water.

Cover the cooker with a lid. Cook on medium heat for 3 whistles.

Let the pressure go down by itself then open the lid and check dudhi and chana dal is properly cooked.

Now in a mixing bowl, add turmeric powder, kashmiri red chili powder, coriander powder, cumin powder, and kasuri methi. Add ½ cup water and mix well. Masala paste is ready. Keep it aside.

Then in a pan, add oil, cumin seeds, a pinch of hing, dry red chili, fennel seeds, and bay leaf. Sauté for a minute.

Add ½ tsp ginger paste and green chili slits. Sauté for a minute.

Then add the masala paste and sauté till oil separate from its sides.

Now add tomato puree, some tomato pieces, and salt. mix well and cover and cook puree till oil separate from its sides.

Add boiled lauki-chana dal mixture and mix well.

Then add ½ cup water and mix.

Cover and cook sabzi for 5-7 minutes on medium flame.

Now add garam masala and jaggery. Mix well.

Garnish with coriander leaves and serve.