Switch on the sauté mode for Instant Pot and set the time for 5 minutes.
When the screen shows hot, add oil/ghee or butter, add all the whole spices and cumin seeds.
½ tsp Cumin Seeds/Jeera, 1 Bay Leaf, 1 Cinnamon Stick (small), 4-5 Peppercorns, 4-5 Cloves, 1 tsp Desi Ghee/Butter/Oi l(Flavorless)
Add finely chopped or coarsely crushed ginger, garlic and sauté for a few seconds, add onions and sauté till light pink.
½" Ginger piece, 3-4 Garlic Cloves, ¼ Cup Chopped Onions
Add finely chopped tomatoes, carrots, and bottle gourd and tomato paste and mix.
4 Large Tomatoes, ½ Cup Chopped Carrot, ½ Cup Chopped Bottle Groud, 2 tbsp Tomato Paste
Drain the water from the soaked moong dal and cilantro leaves.
Handful of fresh Cilantro leaves, ¼ Cup Split and husked Moong Lentils(Yellow Moong Dal)
Add turmeric powder, garam masala(if using), salt and water around 2-3 cups.
¼ tsp Turmeric Powder, Salt as per taste, 1 tsp Garam Masala, Veg Stock or Water
Cancel the Sauté mode, place the cover and set the PRESSURE COOK MODE (HIGH), set the timer for 5 minutes.
Once the timer goes off, release the pressure by QPR, and open the cover.
Blend the soup by hand blender or let the soup cool then transfer carefully the contents in blender jar and blend in batches. Before blending take out the bay leaf and cinnamon stick.
After blending, set the sauté mode for 5 minutes, and cook soup for another 2-3 minutes.
Add sugar and mix. You can adjust the consistency by adding water if you want a thin soup.
¼ tsp Coconut Sugar
Let the soup come to a boil, serve hot add some freshly grinded black pepper and chilli flakes(optional)
Black Pepper Powder, Red Chilli Flakes