Indian
Total Time
30 min
6 Servings
– 1 Cup Masoor dal / Pink lentil / orange lentil – 2 cups Lauki / bottle gourd / dudhi (cubed) – 1 cup Onion finely chopped – 1 cup Tomatoes finely chopped – 4 Green chili adjust based on your spice preference – 1 Tablespoon Ginger grated – 1 ½ teaspoon Cumin seeds – 1 teaspoon Turmeric powder – 1 ½ teaspoon Red chili powder – 1 teaspoon Coriander powder / Dhania powder – 3 teaspoon Oil – to taste Salt – 4 Tablespoon Cilantro finely chopped
– Heat the instant pot in saute mode. Add 2 teaspoon of oil to the inner pot and let it heat up. – Add 1 teaspoon of cumin seeds and let it crackle. – Then add the chopped onions and fry it until translucent. – Grated ginger and green chilies go in next. Mix it well and let it fry for about 30 seconds.
– Now add the tomatoes and let it cook for about 2 to 3 minutes. – Add all the spice powders - turmeric powder, chili powder, coriander powder and salt. Mix well and let it fry for about 5 minutes. – Wash and drain the masoor dal. Add the drained lentil and chopped lauki to the instant pot and mix well. – Add about 3 cups of water to the dal and close the lid.
– Turn off the instant pot from saute mode and set it on manual / pressure cook for 10 minutes. – Once the Instant pot turns off, let the pressure release naturally. Open the pot and mix everything well to combine. You could mash the lentil with the back of the spoon if you prefer smoother dal. – Adjust the consistency by adding a little more water if the dal appears too thick.