• Heat oil in a pressure cooker.
• Add a generous pinch of asafoetida or hing.
• Add cumin seeds and let it crackle.
• Add chopped ginger and garlic and saute for 30 seconds.
• Then add chopped onion and saute till translucent.
• Add chopped tomatoes and cook for 1 minute more.
• Add all dry spices and mix well. Saute for 1 minute on medium flame.
• Add in chopped lauki and soaked lentils. Add in salt and mix well.
• Add 1 - 1.5 cups of water and cook on medium heat for six (6) whistles. You can adjust the water as per the thickness you want.
• Turn off the gas and let the pressure release naturally.
• Once the pressure is released, open the lid of the cooker.
• Add garam masala and give it a good stir.
• Add lemon juice & chopped coriander leaves. Serve hot with roti or rice.

Instant pot lauki chana dal

• Start the instant pot on saute mode.
• Once the pot is hot enough, add oil, followed by cumin seeds and hing.
• Add ginger and garlic. Saute for 15 - 20 seconds, and then add onions.
• Saute onion till translucent.
• Add diced tomatoes and saute them until they are soft and cooked.
• Then add the spices and salt. Stir to mix everything.
• Add diced lauki and lentils. Mix them all.
• Pour 1 cup water and deglaze the pot before closing the lid.
• Close the lid and set temperature to manual at high-pressure for 10 minutes.
• Wait for the pressure to release naturally for 10 minutes, and then manually release the rest of the pressure.
• Open the lid by releasing the pressure valve.
• Add diced coriander leaves and a dash of lemon juice freshly squeezed.