Soak split bengal gram for 1 hour.
Heat vegetable oil in a pressure cooker, crackle cumin seeds, and sauté ginger paste, chopped green chili, and chopped tomatoes until soft.
Add peeled and cubed bottle gourd, soaked chana dal, turmeric, red chili powder, coriander powder, salt, and water.
Pressure cook for 4 whistles until chana dal is tender yet holds shape and dudhi is soft.