Chop gourd and tomatoes into small cubes and set aside
Switch on Instant Pot on "Saute" mode for 5 min. Add ghee in. Then add in the cumin seeds, coriander seeds, curry leaves, chilli, turmeric powder, tomatoes and grated ginger in that order. Saute for 2 min.
Next add in washed split yellow gram , chopped bottle gourd and salt as per taste. Give it a good mix.
Add in 2 1/2 cups of water. Set Instant Pot on high pressure for 15 min. After 15 min, release the pressure.
Serve in bowls garnished with lemon and chopped cilantro or parsley
Stove Top Method
Soak the split yellow gram for at least 2 hours. Then wash, drain and boil on medium heat along with the chopped bottle gourd in a deep sauce pan. About 20-25 min until the mix turns soft and mushy.
Once the split gram and bottle gourd is soft and mushy, commence the tempering. In a deep pan add in the ghee. Then add in the cumin seeds, coriander seeds, curry leaves, chilli, turmeric powder, tomatoes and grated ginger in that order. Saute for 5-7 min until the tomatoes start to soften and release their juices.
Add in the boiled mixture of dal and bottle gourd into the tempering. Mix in hot boiling water to bring the consistency to a thick soup style texture. Continue boiling for few minutes until everything is thoroughly mixed in.
Serve in bowls garnished with lemon and chopped cilantro or parsley