Ingredients 1 medium bottle gourd cut into cubes 1½ cup moong dal 1 tablespoon oil 1 teaspoon cumin seeds 1 bay leaf 1-2 dry red chilli 1-2 green chili or as per taste ½ inch ginger finely chopped 1 teaspoon ground turmeric ½ teaspoon ground cumin 1 large tomato chopped Salt to taste ½ teaspoon sugar 2 tablespoon cilantro ½ lemon or lime 5 cups water
Set the Instant Pot on saute mode. Add moong dal and dry roast it for 2 minutes. Next, add oil, followed by cumin seeds, bay leaves, and dry red chili. Add the ginger, green chili, ground cumin, and ground turmeric.
Saute for one minute. Add the peeled and chopped bottle gourd.
Wash the dry roasted dal and add it along with tomatoes, salt, and sugar. Add 5 cups of water and mix well.
Set the Instant Pot to pressure cook mode on high pressure for 5 minutes. Do a natural pressure release for 10 minutes, then do a quick release. Open the lid. Add the lemon juice and cilantro
Serve hot with steamed rice