• Wash dal for 2-3 times in water. Soak for about 15-20 mins.
• Pumpkin should be cut in cubes. Peeled and deseeded. I did not peel as the peel was soft.
• Finely chop onions, tomatoes , ginger, garlic and green chillies(if using). Use can also use store bought ginger garlic paste ( 1-2 tsp)

Instant Pot Pumpkin Dal

• Switch on the Instant Pot on SAUTE MODE for 10 mins.
• Add oil, chopped ginger garlic and green chillies. Saute for a min.
• Add bay leaf, cloves and peppercorns.
• Then add chopped onions, saute till light brown.
• Next add chopped tomato, and cook till it is soft.
• Add turmeric powder, garam masala powder and salt.
• Drain water from dal , add pumpkin cubes and mix.
• Add water about 2 cups.
• Cancel the SAUTE MODE, close the lid. Set the PRESSURE COOK Mode on.
• Set the cook time to 12 mins.
• Once done, do the QPR after 5 mins. Check the consistency of dal.
• Add tamarind water and jaggery powder(if you are using in recipe).
• Cook for another 5 mins on SAUTE MODE if required.
• Serve hot with dal or chapatis.

For Tadka(just before serving)-OPTIONAL

• Heat ghee/oil in a pan, add cumin seeds, red chilli powder and add to dal.