• Start with Washing and Soaking the Chana Dal. Check notes on Soaking.
  ¾ Cup Chana Dal

Stove Top Instructions

• Drain the dal and add it to the pressure cooker along with 2 cups of water, Turmeric and Salt.
• Pressure cook for 10-12 minutes- Till the first whistle on High, there after on medium low flame.
  
• Let the pressure release on its own before opening the Cooker.

Instant Pot Instructions

• Add the dal along with 1.5 cups of water, turmeric, and salt.
• Select PRESSURE COOK on HIGH for 14 minutes for dal that holds its shape and 16 minutes for soft mashable Dal.
• Let the pressure drop naturally for 10 minutes, after which quick release the valve.

Tempering

• While the Dal pressure cooks, lets make the onion- tomato tempering or base sauce.
• Heat a pan on medium flame.
• Once hot, Add Ghee or Oil.Let it melt.
  1 tablespoon Ghee
  
• Add - Cumin & Asafetida.Once it splutters, add ginger, garlic and green chilli(if using).Saute for 20-30 seconds so it infuses in the oil.
  1 Teaspoon Cumin, 1 Teaspoon Ginger, 3-4 Cloves Garlic, 1 pinch Asafetida, 1 Green chilli- split(optional)
• Add the chopped onions and cook until they turn golden brown, almost fried, for about 3-4 minutes. If the onions start to burn, add a little splash of water.
  1 Medium Onion
• Once the onions are brown, add the coriander powder and chili powder. Mix well.
  2 Medium Tomatoes
  
• Add the chopped tomatoes along with 1 tablespoon of water. Cook till tomatoes are mushy.
  
• Add the cooked dal to this tempering. Add more water if needed in ¼ cup increments.
• Finish with Lime Juice and coriander and mix. Check on the seasoning, add salt if needed.
  3 tablespoon Cilantro Leaves