• Wash and soak the dal in enough water for at least 30 minutes. I soak it in lukewarm water as the dal here takes time to cook.
  1/2 cup Arhar/Toor Dal/Split Pigeon Pea
• There are 2 ways of doing this, either you can cook the dal first and then add the vegetable masala and tadka, or the second way is to make the vegetable masala and tadka, add the dal and then cook all along. I now do the second method to save time.
• Once the dal is soaked nicely, give it a quick rinse again in clean water.

Instant Pot Method

• Switch on the Instant pot on saute mode for 12 minutes.
• In the Inner vessel of the Instant pot add ghee.
  1 tablespoon Clarified Butter
• Once hot add the asafoetida, cumin seeds and curry leaves if using. (Please check notes for Gluten-Intolerant)
  1/8 teaspoon Asafoetida, 1/2 Teaspoon Cumin seeds, 7-8 curry leaves
• Let the cumin seeds crackle.
• Now add in the grated or cubed Zucchini.
  
• Give it a nice mix.
• Add the tomato puree, turmeric powder, coriander powder, green chilly, red chilly powder and let the masala cook for 2-3 minutes.
  1/4 teaspoon Turmeric Powder, 1 tablespoon Coriander Powder, 1/4 teaspoon Red chilli powder, 1 green chilli chopped, 1 large size tomato pureed
• Once the masala is cooked, add the soaked dal.
  1/2 cup Arhar/Toor Dal/Split Pigeon Pea
• Add salt and enough water, around 2 cups and give a quick mix.
  Salt, 2-3 Cup Water
  
• Cancel the saute mode and close the lid on the Sealing position.
• Switch on the Instant pot on pressure cooker mode for 15 minutes.
• Once done, let the pressure release naturally.
• Once the pin has dropped and pressure released naturally open the lid and serve.

Pressure Cooker Method

• In a pressure cooker add ghee
  1 tablespoon Clarified Butter
• Once hot add the asafoetida, cumin seeds and curry leaves if using. (Please check notes for Gluten-Intolerant)
  1/8 teaspoon Asafoetida, 1/2 Teaspoon Cumin seeds, 7-8 curry leaves
• Let the cumin seeds crackle.
• Now add in the grated or cubed Zucchini.
  1 Cup Zucchini/Courgette/Bone Marrow grated or chopped into small cubes
• Give it a nice mix.
• Add the tomato puree, turmeric powder, coriander powder, green chilly, red chilly powder and let the masala cook for 2-3 minutes.
  1 large size tomato pureed, 1/4 teaspoon Turmeric Powder, 1 tablespoon Coriander Powder, 1-2 Slit green chilli, 1/4 teaspoon Red chilli powder
• Once the masala is cooked, add the soaked dal.
  1/2 cup Arhar/Toor Dal/Split Pigeon Pea
• Add salt and enough water, around 2 cups and give a quick mix.
  Salt, 2-3 Cup Water
• Pressure cook for 3-4 whistles (depending on your cooker settings) until done.
• Once done, let the pressure release naturally.

If using a heavy bottom pan, let it cook on slow to medium until the dal is done.

• Serve it hot with Chapati or Rice.