Soak the Bengal gram for 4 hours in clean water. (recommended) or soak at least 30 minutes in warm water.
Peel and chop the bottle gourd into (cubes) pieces.
Press the saute button on the Instant Pot and heat oil.
3 teaspoon cooking oil
Once the oil is hot, add cumin seeds and crushed cloves and allow them to splutter.
½ teaspoon cumin seeds, 2 clove spice crushed
Add chopped green chili pepper, grated ginger, and chopped onions. Saute for a minute. Then add chopped tomatoes and stir well.
1 cup onions chopped, 2 teaspoon grated ginger, 1 green chili sliced, ½ cup chopped tomatoes
Add salt, and all the spices like Kashmiri red chili powder, turmeric powder, and garam masala. Mix well.
½ teaspoon Kashmiri red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder
Now add chopped lauki and soaked chana dal. Mix well to get an even mix.
1 lauki or 5 cups chopped, 1 ¼ cup chana dal
Add water and stir well. Cancel the saute mode.
3 cup water
Close the Instant Pot lid with the valve in sealing position. Cook on manual mode (high pressure) for 6 minutes. Once done, use the natural pressure release option for at least 15 minutes before opening the lid. (see above for step-by-step pictures)
Open the lid and stir the cooked dal gently to get an even mix. Garnish with freshly chopped cilantro leaves (optional).
Prepare tadka: Place a pan over medium heat and add 1 teaspoon of oil. Once the oil is hot, add a pinch of Kashmiri red chili powder, hing, and Kasuri methi. Fry them for a few seconds and pour them over the dal.
1 teaspoon Kasuri methi
Serve this delicious Lauki Chana Dal with steamed rice or roti.
pinch of asafetida/hing powder, 1 teaspoon Kasuri methi