Switch on the saute 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.
Add ginger, garlic and saute for a few seconds,add onions and saute till light pink.
Add tomatoes, carrots, and bottle gourd and tomato paste and mix.
Drain the water from the soaked moong dal and cilantro leaves. Add turmeric, salt and water around 2-3 cups.
Cancel the saute 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 pressure QPR, and open the cover.
Blend the soup by hand blender or 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 saute mode for 5 minutes, and cook soup for another 2-3 minutes. add sugar and more black pepper(optional). You can adjust the consistency by adding water if you want a thin soup. Let the soup come to a boil, serve hot or keep in warm mode till the time of serving,