Soak the chana dal for 30 minutes to an hour. After that, drain the water completely.
Place the washed and drained chana dal into the inner pot and add water.
1 cup chana dal, 3 cups water
Close the lid and press pressure. Cook and cook for 10 minutes. Once it's cooked, let the pressure release naturally.
Open the lid after the pin drops, add grated jaggery to the cooked dal, and mix well.
1 cup jaggery
Press the saute button and continue to cook.
Once the jaggery melts and starts to boil, add coconut milk and cardamom powder and mix well.
1 cup coconut milk, 3 green cardamom crushed
Cook for a minute, and add a pinch of salt and roasted cashew nuts.
2 tablespoon roasted cashews
Press 'cancel' to stop the cooking. You can drizzle a few teaspoons of vegan ghee or Kesar for aroma.
1 teaspoon vegan ghee
Instant Pot Chana Dal is ready! Serve hot or cold!