Lauki Chana

Serves 4 to 5

Ingredients
2 cups of chopped lauki (bottlegourd)
1 cup chana daal (split bengal gram)
2 green cardamoms
2 cloves
3-4 black pepper corns
2 bay leaves
2 cups water
1/2 tsp turmeric powder
1-2 tbsp ghee (clarified butter)
1 tsp cumin seeds
2 slit green chili
1 tbsp ginger grated
1/4 tsp heeng (asafoetida)
1 tbsp coriander powder
1/2 tsp red chilli powder
1 tsp amchur (dried mango powder)
1/2 tsp garam masala powder or Madras Curry Powder
1 medium tomato chopped
1/4 cup cilantro leaves
1 tbsp sugar
Salt to taste

Directions
1. Soak chana daal in warm water for 40 minutes to an hour.
2. Heat ghee in the instant pot. Add cumin seeds, asafoetida, green cardamom, cloves, black peppercorn, bay leaves and green chilies. Wait till the whole spices start to crackle.
3. Add ginger and saute until golden brown.
4. Mix the turmeric powder, coriander powder, red chili powder, amchur powder, and garam masala powder in a little water (about 3 tbsp) to make a paste. Add it to the pan and saute for 1-2 minutes.
5. Add chopped tomato, cover and cook until it is soft.
6. Add chana daal, lauki, and water to the pot. Let it cook for about 13-15 minutes.
7. When the pressure releases on its own, add sugar and cook for a minute.
8. Garnish with cilantro leaves.
9. Serve with rice.