• Wash and soak the chana dal for 30 minutes. This step is optional. If you soak, it helps the chana dal to cook well and faster too.
• Peel and cut the bottle gourd into small cubes. Cut all other vegetables finely too. Keep it aside
• Switch on the instant pot and put it in SAUTE MODE.
• Add oil. Once it is heated add the cut onions and saute for few seconds
• Now add the finely cut green chillies and saute for 5 seconds
• Next, put the chopped tomatoes into the inner pot and saute for few second
• Now, add the peeled and chopped bottle gourd or the lauki
• Now add the soaked and drained chana dal
• Now add the turmeric powder, garam masala and salt.
• Now add the required 1/2 cup of water. Mix well. Cancel the SAUTE MODE and put it on PRESSURE COOK MODE IN LOW PRESSURE FOR 12 MINUTES. Keep the vent in sealing position and cook. Let the pressure release normally
• If it looks watery, continue to cook for 3 minutes in SAUTE MODE

FOR TEMPERING

• Heat oil and when hot add the mustard seeds, red chillies and curry leaves and pour it in the prepared dal