• Soak the chana dal for 30 - 60 minutes.
• Drain the soaked Chana Dal and set it aside.
  2 cups chana dal (Bengal gram)
• Start the instant pot in sauté mode and drizzle a couple of teaspoons of oil.
• As the oil heats up, add the cumin seeds and after a few seconds add chopped or minced garlic.
  1 teaspoon cumin seeds, 2 garlic cloves minced
• Once the cumin seeds start to sizzle and the garlic changes color, add onions, ginger, green chilies, and saute for 2 minutes.
  1 onion chopped, 2 teaspoon grated ginger, 2 green chilies chopped
• Add tomatoes, spices and stir them well. Follow it up with chana dal and water for cooking. Stir it all up.
  4 ¼ cup water, 2 medium-size tomatoes, ½ teaspoon cumin powder, 1 teaspoon coriander powder, ½ teaspoon red chili powder or cayenne powder, 1 teaspoon mango powder/amchur, Salt to taste, ¼ teaspoon turmeric powder
• Press ‘Cancel’ on the Instant Pot and close the lid with a vent in sealing position.
• Change the instant pot setting to ‘manual’ or ‘pressure cook’ mode at high pressure for 12-14 mins.
• When the instant pot beeps, let the pressure release naturally.
• Add tadka and give a good stir. (For tadka, heat oil in a small pan and saute 1 red chili, a pinch of red chili powder, fenugreek leaves/ kasoori methi and add into the dal)
  1 red chili, 2 teaspoon dry fenugreek/ dry methi leaves
• Garnish with cilantro, then serve with rice or roti.
  2 teaspoon Cilantro for garnish

Saucepan or Stovetop version

• Soak the chana dal in water for 4 hours or let it soak overnight. At the end of 4 hours, drain the water and place it aside.
• Place a pan over medium heat and add a few teaspoons of oil.
• As the oil heats up, add the cumin seeds. As the seeds start to sizzle, add minced garlic.
• When the garlic turns golden brown, add green chilies, ginger, and chopped onions. Saute for 2 min.
• Add chopped tomatoes and the remaining spices. Saute for another 2 min.
• Then add the soaked, drained chana dal and 3cups of water.
• Cover with a lid and cook on medium heat for 20 min.
• When the dal is cooked, add ½ cup water and salt and stir well. Cook for another 5 more mins. (Add more water if required)
• To prepare tadka: Add a few teaspoons of oil onto a small pan. Add oil to the pan when it's heating up add 1 red chili and fry for 3 sec then switch off the heat.
• Add ¼ teaspoon red chili powder, and dry fenugreek leaves, asafoetida. Add this tadka to the chana dal.
• Dal is ready to serve with rice or roti.