In an Instant Pot add in butternut squash (chopped ), chopped onions, chopped tomato, Garlic clove also add in green chili.

Add in 2 cups of water. Combine everything and make sure all the ingredients are below the water level in the instant pot.

Close the Instant Pot and set 8 mins in high pressure. Wait for 15 mins and then do a pressure release.

Open the Instant pot and mash all the ingredients together with a potato masher or ladle. Transfer the dal to another vessel.

Clean the Instant pot and then wipe clean. Switch on the Instant pot add in 1 tablespoon Oil. Once it's hot add in ½ teaspoon of mustard and ½ teaspoon of Cumin, ⅛ teaspoon of fenugreek, and a sprig of curry leaves. Let it splutter.

Now add in the cooked dal. To this add in ½ teaspoon of Red Chilli powder, ¼ teaspoon of turmeric powder, and the required salt. Combine everything and cook for another 5 ins. Garnish with finely chopped cilantro and switch off the Instant Pot.

Heat a pan with 1 tablespoon of oil to this add in a generous pinch of hing and 1 tablespoon of finely chopped garlic. Saute till the garlic browns and then add to the cooked Dal.