Ingredients

1 tbsp oil

3/4 tsp black mustard seeds

3/4 tsp cumin seeds

pinch of asafoetida

1/2 cup channa dal (split chickpeas without the coating), soaked for at least 2 hours (Note: skip the soaking step if you are using an Instant Pot and just rinse them well instead)

2 cups water (stove-top), 1 cup water (Instant Pot)

1 tsp salt

1 dhudhi (bottle gourd) ~1 foot long, peeled and cut into 1/2 inch cubes

1/2 cup tomatoes, chopped

1 kokum

1 tsp coriander-cumin powder

1/4 tsp paprika

1/4 tsp tumeric

1 tbsp coriander, chopped

Stove-top Directions

1.  In a large saucepan, fry the mustard seeds and cumin seeds in the oil on med-high heat until the mustard seeds start to pop.

2.  Turn the heat down to med.  Add the asafoetida and channa dal and cook for 1 min stirring constantly.

3.  Add the water and salt.  Cover and cook for 8 mins.

4.  Add the dhudhi.  Cover and cook for 10 mins.

5.  Add the tomatoes, kokum, coriander-cumin powder, paprika, and tumeric and cook for 5 mins.

6.  Top with chopped coriander.  Serve hot with your bread of choice.

Instant Pot Directions

1.  Set the Instant Pot to saute mode.  In the inner pot, heat the oil.  Add the mustard seeds and cumin seeds and cook until the mustard seeds start to pop.  Add the asafoetida and then immediately press Cancel on the Instant Pot.

2.  Add the channa dal, water, salt, tomatoes, kokum, coriander-cumin powder, paprika, tumeric, and dhudhi.  Close the Instant Pot lid and set the valve to Sealing.  Set the pressure level to High for 7 minutes.  Let the Instant Pot natural release before opening.

3.  Serve hot, topped with chopped coriander.