Grind the soaked dal on a sheel pata into a smooth paste. You can use a blended as well.
Mix the dal paste with salt, 1/2 teaspoon of turmeric powder and green chilies. Make 10-12 small balls and set aside on a plate.
Heat a deep frying pan with 2 cups of oil and fry the dal balls. Set aside the fried balls
Heat a pan with the 2 tablespoons of oil and fry the pointed gourds and potatoes with onion paste. Also add the ginger, garlic and cumin pastes, salt, turmeric powder and green chilies. Add 1 cup of water and stir and cook with lid on until the water dries up and the oil starts to float on top.
Add the fried dal balls when the vegetables have been almost cooked. Sprinkle the coriander and cumin powders all over.