Start with Washing and Soaking the Chana Dal.Meanwhile,do your prep.
¾ Cup Chana Dal
Cut the onions,garlic,ginger and tomatoes.Slit the chilli.
Meanwhile, Heat the Instant Pot in Saute Mode.(Try pressing the Saute button twice to make it HIGH saute)
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)
To this, add the chopped onions and cook till they turn translucent, about 3-4 minutes.If the onions start to burn, add a little splash of water.
1 Medium Onion -Chopped
Tip in the chopped tomatoes and give it a stir.Cook till mushy, about 5-6 minutes.
2 Medium Tomatoes
Deglaze - Deglaze the pan to dislodge the brown charred bits which happens during saute.Use a Spatula to rub them out so there is nothing stuck to the bottom of the pan.
Add drained Chana Dal.Add Spices*- turmeric, chilli powder and coriander powder.Season with salt.
¾ Cup Chana Dal, 1 teaspoon Turmeric, 1 teaspoon Coriander Powder, 1 teaspoon Chilli Powder
Add 1.5 Cups Water.Cancel Saute.
1.5 Cups Water
Select PRESSURE COOK on HIGH for 15 minutes with the valve in SEALED position.(for a Mushier Dal,pressure cook for 17 minutes.)
Let the pressure drop naturally for 10 minutes, after which quick release the valve.
Open the lid, give the dal a good stir and mash it lightly with the back of the spoon.
Add Lime Juice and coriander and mix.Check on the seasoning, add salt if needed.
3 tablespoon Cilantro Leaves