Step 1

Soak Chana Dal in water for 30 minutes. Drain and rinse until water runs clear. Set aside.

Step 2

Select SAUTE setting on an Instant Pot. Select HIGH temperature setting, and allow to preheat. Add olive oil. Add cumin seeds; cook, stirring often, until lightly toasted and aromatic, 3 minutes. Stir in onion, bell pepper, ginger, and garlic, and cook 2 minutes. Add tomatoes, curry, coriander, turmeric, and 1 teaspoon of the salt, and cook 1 minute. Add chana dal and stock; lock lid in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 14 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins).

Step 3

Carefully turn steam release handle to VENTING position, and let steam fully escape (this will take 2 to 3 minutes). Meanwhile stir together yogurt, cilantro, lime juice, and remaining 1/4 teaspoon salt.

Step 4

Remove lid from cooker. Top each serving of Chana Dal with a dollop of yogurt sauce.