Wash the Toovar Daal and Chana Daal and boil them with little salt and 1/4 tsp of Turmeric powder.
Boil the Bottle gourd as well with little salt and Turmeric Powder.
The Bottle gourd shouldn’t be boiled with too much water because it has to be discarded anyways. Also it should just be boiled enough to make the bottle gourd soft.
Add Oil to a pan. Add Bay leaf, cumin seeds, fennel seeds, cinnamon stick, cloves and cardamom.
Once the seeds crackle, add the chopped green chilies.
Add the onions and saute for 2-3 minutes.
Add curry leaves. Saute till the onions turn light brown.
Add Ginger Garlic paste and saute till the raw smell goes away.
Add coriander powder, chili powder, turmeric powder and salt. Saute for 1 minute.
Add the chopped Tomato and coriander leaves. Cook till the tomatoes soften and mix in completely.
Add the Boiled bottle gourd.
Mix in well, adding the boiled daals little at a time.
Once you have added the whole daal, let it all blend in together and simmer on low heat for 10 minutes.
Add the dry coconut powder and serve on the side of Biryani or plain Rice.