• Rinse and soak chana dal (Bengal gram or split and hulled black chickpeas) in hot water, covered for at least 45 minutes to 1 hour. Drain the water and keep the dal aside.

lauki chana dal instant pot

• Set your Instant Pot to sauté mode and heat the oil or ghee. Add the black cardamon, asafoetida, and cumin seeds, and let them splutter.
• Add the onions, and sauté for a few minutes until the onions turn light golden brown.
• Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
• Now, add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes to allow the spices to blend.
• Add the chopped bottle gourd and soaked chana dal. Add enough water to cover the ingredients, along with salt to taste, and give it a quick stir.
• Close the Instant Pot lid and set the pressure release valve to the sealing position.
• Select the Pressure Cook (or Manual) mode and set the timer for 25 minutes on high pressure.
• Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, and then carefully perform a quick release by turning the pressure release valve to the venting position.
• Open the Instant Pot lid, If needed, adjust the consistency by adding more water and season with additional salt or spices if desired.
• Add garam masala and mix well. Garnish with fresh coriander leaves.

Stovetop Pressure Cooker Instructions

• Follow the instructions above for Instant Pot. After the first whistle, reduce the heat to low and cook for 25 minutes or until the lentils are cooked. The rest of the recipe is the same as Instant Pot.