Wash, peel, and cube the bottle gourd. I used a pressure cooker to make the soup so didn't make the pieces or even or very small. If you plan to use a covered pan on the stovetop, then cut the bottle gourd into smaller pieces for quicker cooking

Wash the moong dal and place in the pressure pan with about 1.5 cups water

Add the cubed bottle gourd and onions along with the garlic to the pressure pan

Pressure cook for 4-5 whistles. If you are cooking in a regular pot, simmer covered on low heat until the bottle gourd and moong dal are cooked soft

Using an immersion blender, blend the ingredients until smooth. Add more water if the soup is too thick

Add salt and lemon juice, mix well

The seasoning I used is roasted and powdered cumin seeds with some freshly cracked black pepper. You can add as much as or as little as you'd like. Keep some to add just before serving

Serve soup hot with some crusty bread or a side salad