Ingredients 1 large bottle gourd (approx. 5 cups) 1 cup chana dal 2 tablespoon oil 1 teaspoon cumin seeds 2 bay leaves 1 large onion finely chopped 1 inch ginger finely chopped 2-3 cloves garlic finely chopped 1-2 green chili finely chopped (or as per taste) 2 medium tomato chopped 1 tablespoon ground coriander ½ teaspoon ground turmeric ½ teaspoon chili powder 1 teaspoon garam masala 2 tablespoon coriander leaves ½ lemon or lime 1½ cups water
Heat oil and add the cumin seeds and bay leaf. Add onion, ginger, garlic, and green chili. Saute for 3-4 minutes, until the onions soften and turn translucent
Add tomatoes, coriander powder, turmeric powder, chili powder, and salt. Saute for 2-3 minutes, until the tomatoes are soft and pulpy.
Add the soaked chana dal and bottle gourd. Add one cup of water. Mix well and deglaze the pot
Secure the IP lid and set it to pressure cook mode for 6 minutes. Do a natural release of pressure for 10 minutes, then do a quick release. Add garam masala, cilantro, and lemon juice
Serve hot with roti or rice.