Bottle Gourd Lentil Curry in Instant Pot or Pressure Cooker

Bottle Gourd is a summer vegetable. As we are getting close to summer, I see that the bottle gourd is stocked up in all Asian stores.  This versatile vegetable is full of water and minerals and considered one of the healthiest vegetables. This is well suited for diabetics and regulates blood pressure.

Not only that, but there is also a multitude of recipes you can make with this gourd.  This gourd has a very bland taste and hence it goes well with other vegetables or sometimes, we add this in chicken or lamb curry.


Here is one of the recipes using bottle gourd. Bottle gourd lentil curry (sorakkai/lauki channa dal curry) is a wholesome vegan dish high in protein and low in carbs preferred by dieters.  You can pair this with absolutely anything.  I prefer this lentil curry with rice. To the south Indian in me,  nothing may sound as heart-filling as rice and the lentil curry.

I made rice and lentil curry together in my insta pot together and it took 20 minutes in total. A complete meal ready in my table in around 20 mins is what I would go to after a tiring day. You can also try this in a pressure cooker, which will take around the same time or even less.

Here is how I made it.

Time Taken :

Prep - 10 mins.
Cooking - 10 mins.

Ingredients : 

Bottle gourd - 1 medium-sized
Channa dal(Bengal gram. Looks alike split chickpeas) - 1/2 cup soaked.
Turmeric Powder - 1/4 tsp
Salt - 1 tsp
Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala or cumin powder - 1/2 tsp.
Mustard/cumin - 1 tsp (for tempering).
Onion - 1 medium-sized
Tomato - 1 large or 2 small
Garlic  - 4 cloves
Oil - 2 tbsp

Instructions:

• Soak the channa dal for around 30 minutes to an hour. 
• Peel the bottle gourd & cut it into halves lengthwise and see if the seeds are mature. If the seeds are mature, remove them. If its fleshy and not hard, you need not remove them. 
• Now cut them into small cubes/chunks.
• Cut the onion into thin slices, dice the tomato and garlic cloves. 
• Take the desired amount of rice and rinse it well. I use ponni raw rice so the water ratio is 2 cups of water for a cup of rice. In a small vessel, keep add the rinsed rice and water and keep it aside. 

  

• Turn on the instant pot into saute mode if you are using instant pot. 
• Once the pot or the pressure cooker is hot enough, add the cumin/mustard seeds mentioned for tempering. Please note that tempering is optional and is used for flavor.  You can totally skip this if you do not prefer it since we are anyway adding cumin powder to the curry. 
• Once the mustard seeds pop/cumin turn into golden color, add the tomato and saute them for a couple of mins.
• Now add the garlic and tomato and saute them for a couple of mins until the tomato turns mushy. 
• Add salt, turmeric powder, chili powder, coriander powder, and mix them well. 
• Add the chopped bottle gourd and the soaked lentil and give them a nice mix. 

 

• Add a cup of water,  mix them well. Inside the instant pot, place the small pot of rice on top of the lentil using a trivet.  Even if you do not have a trivet, it is okay. you can keep the rice pot inside on top. 

 

• I have an infant who likes carrot puree. So I kept sliced carrots in a plate on top of the rice pot so that this one little pot gives my whole family its meal. 

• You can do the same pot inside pot thing in a pressure cooker if you are making this curry in a pressure cooker. Works every time.
• Close the cooker lid. For instant pot, make sure it is in sealing position, switch to manual, and set the timer for 10 minutes.  
• For pressure cooker, let it cook for 4-5 whistles. 
• Once it is done, let the pressure settle naturally (NPR in instant pot) and open it. 

 

• I usually add the garam masala or the cumin powder at this stage and it will cook in the retained heat. You can add them along with other spice powders and cook them too.
• Garnish with cilantro or as preferred.

This serves 2 -3 people.

Hot curry and rice are ready in 20 minutes. Enjoy your meal.
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 Note: The lentil is a little gassy and heavy for digestion. The added garlic is added to offset the gas discomfort and the cumin is added to aid in digestion.