With the summer abundance of Lauki / bottle gourd from our garden, we enjoyed many dinners with this Lauki dal tadka recipe. I love Masoor dal tadka and making my favorite with bottle gourd is a keeper. Also cooking it in the Instant Pot makes it very convenient and easy.
When it is time to decide what to make for dinner, my first thinking is some kind of dal. We love dal with rice as well as roti and also drink it as a soup.
Being vegetarians, we rely quite a bit on different dal recipes for our protein. Masoor dal also known as Red lentils or orange lentils is extremely nutritious and is very flavorful. One of my favorite recipes to make with Masoor dal is the Middle Eastern Vegan Lentil Soup.
Apart from it, I also make a Masoor dal chutney that is extremely delicious when paired with idli or dosai.
Lauki, one of our favorite vegetables to grow and eat. I grew up in North India and that is how I was adapted to eat lauki. Lauki chana dal subzi and the lauki subzi with peanuts and sesame seeds are two of the very common curry recipes that I make. I also freeze quite a bit of bottle gourd to make these subzis during winter months.
The frozen lauki also works wonderful for this Lauki dal recipe. I have used Masoor dal to make this recipe, but I have made it with other lentils as well and it works equally well.
Why make this recipe?
- I love making dal and chawal / rice for dinner. It is one of the most comforting recipes to eat after a long day.
- Dal tadka is a great source of protein for vegetarian / vegans. Adding a vegetable like lauki / bottle gourd makes it even healthier.
- This Lauki dal tadka is a great recipe to feed toddlers as well as elderly. It is easy to chew and digest.
- Instant pot makes the whole process much easier. It is a one pot recipe and a literally a dump and go recipe. That makes it a preferred dish to make for weeknight dinners.
- This Dudhi dal tadka is gluten free and Vegan.
Ingredients and Substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipe.
- Lentil - I have used Masoor dal also known by names such as orange lentils, pink lentils or red lentils. You could use any other lentils like Moong dal, toor dal or even a mix of all three lentils.
- Lauki / Dudhi / Bottle gourd - We will be using chopped bottle gourd in the recipe.
- Other vegetables - tomatoes, onion, green chilies and ginger. And we will also be using cilantro for garnish.
- Spices - Cumin seeds, turmeric powder, red chili powder, coriander powder and salt.
- Oil - You could use any cooking oil. I like to use olive oil or coconut oil if I am keeping it vegan. If I am not making it as a vegan recipe, I like to use a little ghee when making the final tadka / seasoning.
Step by step process
- Heat the instant pot in saute mode. Add oil to the inner pot and let it heat up.
- Add the cumin seeds and let it crackle.
- Then add the chopped onions and fry it until translucent.
- 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 water needed 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.
- I like to do a tadka / seasoning at the end. Heat oil or ghee in a small pan and add ½ teaspoon cumin seeds. Add ½ teaspoon red chili powder and then pour it on top of the cooked Lauki dal.
- Garnish with chopped cilantro and serve warm with rice or roti.
Expert tips
- We can swap bottle gourd to other vegetables such as spinach, ridge gourd, raw mangoes or methi.
- Add a little less water than usual as bottle gourd lets out quite a bit of liquid.
- Adding a tadka / seasoning at the end is optional. I like the smoky flavor that it adds to the dal.
- We could make the Masoor dal tadka in regular pressure cooker as well or it also cooks well on stove top.
Frequently asked questions
I have used masoor dal in this particular recipe, but we can make it with moong dal or toor dal or a combination of all three lentils as well.
I often use different greens in the dal like this Dal Palak / Spinach dal. I also use Raw mangoes to make Mango Tuvar dal.
Leftovers can be refrigerated for 2 to 3 days and reheated over low heat or in the microwave. You might have to adjust the consistency of the dal a little by adding some water.
More Dal recipes
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Instant Pot Lauki Dal Tadka | Masoor Dal with Bottle gourd
Ingredients
- 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
Instructions
- 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.
- I like to do a tadka / seasoning at the end. Heat oil or ghee in a small pan and add ½ teaspoon cumin seeds. Add ½ teaspoon red chili powder and then pour it on top of the cooked Lauki dal.
- Garnish with chopped cilantro and serve warm with rice or roti.
Notes
- We can swap bottle gourd to other vegetables such as spinach, ridge gourd, raw mangoes or methi.
- Add a little less water than usual as bottle gourd lets out quite a bit of liquid.
- Adding a tadka / seasoning at the end is optional. I like the smoky flavor that it adds to the dal.
- We could make the Masoor dal tadka in regular pressure cooker as well or it also cooks well on stove top.
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