Ingredients – 1 large ridge gourd – 1½ cup moong dal – 1 large tomato chopped – 1 teaspoon turmeric powder – Salt to taste – ½ lemon or lime – 2 tablespoon cilantro – 5 cups water For masala paste – ½ cup coconut fresh or frozen – 1-2 green chili or as per taste – Small piece ginger – 1 teaspoon cumin seeds – ½ teaspoon black pepper – ½-1 cup water For tempering – 1 tablespoon oil – 1 teaspoon mustard seeds – ½ teaspoon fenugreek seeds – 1-2 dry red chili – 1 sprig curry leaves – ½ teaspoon asafetida hing
Grind together the ingredients of masala paste (coconut, green chili, ginger, black pepper, and cumin seeds) into a smooth paste. Set it aside
Set the Instant Pot on saute mode. Add moong dal and dry roast it for 2 minutes. Take the roasted dal out of the pot and wash it well. Next, add oil to the IP and add mustard seeds. Add dried chili, hing and curry leaves. Saute for a few seconds
Add the dal, ridge gourd, tomatoes, turmeric, salt, and the ground masala paste. 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