Slice the pumpkin, remove the soft inner pulp and seeds, peel the thick skin, and chop it into small, even cubes so they cook quickly and evenly in the kootu. Rinse the lentils and keep them ready for pressure cooking.

If using black-eyed peas or kidney beans for added protein and texture, soak them overnight (or for at least 6–8 hours) to ensure they turn soft in the Instant Pot and blend well into the poricha kootu.

Combine fresh grated coconut, dried red chillies, green chillies, cumin seeds, puttu kadalai (roasted gram), and a few cilantro stalks in a blender jar. These ingredients form the base of the traditional poricha kootu masala and give the curry its creamy texture and balanced heat. Priya's tip - You can also roast these ingredients in half a teaspoon of oil for a few minutes first and then grind to give this a more earthy and rustic flavor.

Pour in a little water and grind until you get a thick, smooth coconut paste with no coarse bits. Adjust the water gradually—this paste will thicken the poosanikai kootu and infuse it with classic South Indian flavor.

Turn on the Instant Pot to Sauté mode and heat vegan ghee. Add mustard seeds, and once they splutter, mix in gluten-free asafoetida and urad dal. Sauté until the dal turns golden, then add fresh curry leaves for aroma.

Stir in the freshly ground coconut paste along with ¼ cup water. Sauté for 1–2 minutes to cook off the raw smell and allow the spices to bloom.

Drain the soaked black-eyed peas and kidney beans and add them to the pot. Mix well so they get coated with the masala.

Rinse the chana dal and add it to the Instant Pot. This combination of dals and beans gives the poricha kootu its hearty, protein-rich texture. Soaking them is optional.

Add the chopped poosanikai (white pumpkin), turmeric powder, and mix everything thoroughly so the masala coats the vegetables and lentils evenly.

Pour in water and salt, scraping the bottom of the pot to release any stuck bits and prevent a burn error. The liquid should just cover the ingredients.

If you’re making rice using the pot-in-pot method, place the rice bowl on a trivet inside the Instant Pot. If not, then skip this part. Cancel Sauté, switch to Manual/Pressure Cook, and cook on HIGH pressure for 12 minutes, followed by natural pressure release.

Open the lid, mix gently, and adjust consistency with more water or a small flour slurry if you prefer a thicker kootu. Cook in Saute mode for 2-3 minutes or till it thickens. Garnish with chopped cilantro before serving. Serve this South Indian white pumpkin curry with steamed rice for the best flavor