Wash the chana dal under running cold water till water runs clear. Or rinse till water is not cloudy anymore.
Soak in enough water for 30 minutes. Then discard the soaking water.
Take drained chana dal, chopped dudhi, salt and turmeric powder in a pressure cooker. Add water, mix and cover the cooker with lid. Cook on medium heat for 7-8 whistles.
Let the pressure go down by itself then open the lid. Lightly mash it with the back of a spatula.
Now heat the oil in a small pan on medium heat. Once hot add hing and cumin seeds, let seeds sizzle.
Then add chopped green chilies and saute for 30-40 seconds.
Add tomatoes, a pinch of salt, and spices (Red chili powder, cumin powder, coriander powder, garam masala). Mix and cook till tomatoes are soft and almost mushy.
Add this tomato mixture to the boiled dal-lauki mixture.
Add lemon juice and cilantro. Mix well and serve.
Instant Pot Lauki Chana Dal Recipe:
Wash and soak the dal for at least 30 minutes, then discard the soaking water.
Turn the instant pot on with saute mode. Once hot add oil and cumin seeds. Let the seeds sizzle.
Then add green chilies and saute for 30-40 seconds.
Now add hing and turmeric powder. Immediately add tomatoes and salt and cook till tomatoes are soft and almost mushy.
Now add red chili powder, coriander powder, cumin powder, and salt, mix and cook for a minute.
Add chana dal, chopped lauki, water, and mix.
Cover with the lid, position the vent to seal, cook on manual (high pressure) for 8 minutes. Let it NPR, once pin drops to open the lid.
Add garam masala, cilantro, and lemon juice. Mix. If it's too watery then turn on the saute mode and let it simmer. But keep in mind that it thickens as it sits.
When cooking in Instant pot, always add garam masala after pressure cooking, so it retains its flavor and aroma.
You can soak chana dal for up to 2 hours if you have time. But if in rush, 30 minutes soaking is recommended.
Spice level:Adjust the amount of red chili powder and green chilies. The below-given quantity will give a medium spicy taste that you find in the average Indian household.
Bottle gourd buying tips: Looks for the one without cuts, blemishes, or oozing liquids from cuts. When you press, it should be firm, not feel too soft or spongy. Make sure to choose long and thin verity. The thicker in diameter, it has more seeds inside. When you chop, if you think the seeds are mature then scoop out the center and discard. If seeds are small and tender and leave them in.
Bottle gourd substitution: you can use ridge gourd, any kind of squash, zucchini, or pumpkin.