• Wash and soak the dal in water for 20 minutes.
• Heat 3 tbsp oil in a pressure cooker. Add cumin seeds.
• Once they crackle, add hing/ asafoetida and ginger-garlic paste and saute for a minute.
• Add onion and saute until they are translucent.
• Add chopped tomatoes and salt to the cooker.
• Saute until tomatoes are cooked and soft.
• Add the ground spices (besides garam masala). Mix well and cook for a minute.
• Add in soaked lentils or dal, along with diced potatoes.
• Mix with spices and cook on high flame for 2 minutes.
• Add 2 - 2.5 cups of water to it.
• Close the cooker's lid and cook for 5 - 6 whistles on medium heat.
• Turn off the heat and wait till the pressure is released naturally.
• Then, add garam masala and chopped coriander leaves.
• Serve hot with rice, roti, or paratha (any flatbreads)

Instant Pot Chana Dal Curry

• Start the instant pot with the "SAUTE" function.
• When it's hot, add oil. Add cumin seeds and red dry chili.
• Add chopped garlic and saute for 10 - 15 sec.
• Then add chopped onions and saute for a minute until translucent.
• Add chopped tomatoes, followed by salt. Saute for one to two minutes.
• Then add the spices and mix them well.
• Next, add lentils and vegetables (if adding any) to the pot.
• Stir and deglaze the pot. Add broth or water to the pot.
• Close the lid and SEAL the venting knob.
• Cancel the Saute function and start "PRESSURE COOK" mode on HIGH PRESSURE, manually for 10 minutes.
• It will take 5 minutes to come under pressure.
• Once done with the timer, let it be on natural pressure release for 10 minutes.
• Then, release the rest of the pressure and open the lid.
• Add finely chopped cilantro leaves and a pinch of garam masala (optional). Drizzle some lemon juice as per taste (optional).