Step-by-Step Instructions

1. 1.Prepare Dal Base

   In the Instant Pot inner pot, add 2 tablespoons of oil. Add 5 crushed garlic cloves, 1 teaspoon cumin seeds, and 1 teaspoon mustard seeds. Sauté for a minute until fragrant.

2. 2.Add Dal and Spices

   Add 1/2 cup of soaked toor dal (or red lentils), 1/2 teaspoon turmeric powder, salt to taste, and 1 tablespoon curry powder to the Instant Pot. Stir well.

3. 3.Add Water and Tomatoes

   Pour in 1/2 cup of water and add 25 halved cherry tomatoes (or 2 medium tomatoes, chopped). Stir to combine all ingredients for the dal.

4. 4.Prepare Bitter Gourd for Steaming

   Place a trivet over the dal mixture in the Instant Pot. In a separate stainless steel bowl, place 4 prepared bitter gourds (slit lengthwise, seeds removed, and stuffed with 1/4 cup peanut sesame powder). Sprinkle salt and add 2 tablespoons of water over the bitter gourds.

5. 5.Prepare Rice

   In another stainless steel bowl, place 1 cup of washed basmati rice. Add 2 cups of water to the rice. Carefully place this bowl on top of the bitter gourd bowl, stacking them inside the Instant Pot.

6. 6.Pressure Cook All Components

   Close the Instant Pot lid, ensuring the sealing valve is in the 'Sealing' position. Select 'Manual' or 'Pressure Cook' mode and set the timer for 6 minutes on high pressure.

7. 7.Release Pressure

   Once cooking is complete, the Instant Pot will beep and switch to 'Keep Warm' (L000). Press 'Cancel'. Perform a Natural Pressure Release (NPR) for 5-10 minutes, then quick release any remaining pressure before carefully opening the lid.

8. 8.Remove Cooked Items

   Carefully open the lid. Remove the rice bowl and the bitter gourd bowl. The rice should be perfectly cooked and fluffy with no water left.

9. 9.Fry Bitter Gourd

   Heat 2-3 tablespoons of oil in a frying pan. Gently transfer the cooked, stuffed bitter gourds to the pan and fry for a couple of minutes on each side until they are slightly crispy and golden brown. Squeeze the juice of half a lemon over the fried bitter gourds.

10. 10.Finish Dal

    Remove the trivet from the Instant Pot. Mash the cooked lentils and tomatoes with a spoon to achieve a desired consistency. Add 1/2 cup more water if needed to adjust the consistency. Squeeze the juice of half a lemon into the dal and stir. Taste and adjust salt and spices if necessary.

11. 11.Serve Complete Lunch

    Serve the freshly cooked basmati rice, flavorful tomato dal, and crispy stuffed fried bitter gourd as a complete and delicious Instant Pot lunch.