A South Indian dish, usually made with some kind of vegetable and lentils, this is a light and flavorful side for rice/qunioa or roti! This recipe is made with bottle gourd/opo squash (lauki/
sorakka) and nice way to sneak in “not so favorite veggies” 😀! And best of all, one pot meal - the Instant Pot way !
Vegetarian | Vegan | GF
Serving Size : 4
Prep ⏰: 5 mins | Cook ⏰ : 12 mins
Ingredients
3/4 cup moong dal
1 bottle gourd, chopped ~1 inch in size
1 tsp cumin seeds/ jeera
2 tsp mustard seeds
1/2 tsp pepper or pepper powder
1/4 cup fresh coconut
1 tbsp channa dal
2-3 green chillies
1 tbsp curry leaves
2 tsp turmeric powder
2 tsp oil
pinch of asafoetida
salt to taste
Instructions
In a blender, add coconut, pepper, cumin seeds, about 2 tsp of curry leaves and blend well.
In 6 quart Instant Pot, select “Saute/More” mode with cook time of 10 mins.
Add oil and when warm, add mustard seeds, channa dal, asafoetida and remaining curry leaves. Wait for mustard seeds to crackle and then add bottle gourd.
Sauté the mixture for 2 mins and add turmeric powder, coconut mixture, 1- 1 1/2 tsp of salt.
Mix well and add 3 cups of water. Note : For pot-in-pot, place a trivet and an insert with rice ( I used rice & quinoa).
Cancel Sauté mode and select “Pressure Cook/High” mode with cook time of 6 mins.
Once done, naturally release the pressure (NPR).
Mix well and serve hot with rice/roti! Enjoy !
Yummy 🤤