Step 1

Rinse the kala chana thoroughly a couple of times, then soak it in water overnight or for at least 8 hours. Once soaked, drain all the water.

Step 2

Select Sauté (more) mode and heat the oil. Add mustard seeds and allow them to pop. Add hing and besan, mixing well and roasting for a minute until it starts to turn light brown. Add turmeric, red chili powder, salt, soaked chana, and water. Mix well.

Step 3

Secure the Instant Pot lid with the pressure valve set to sealing. Select Pressure Cook (Hi) and adjust the time to 35 to 40 minutes.

Step 4

Allow natural pressure release and open the Instant Pot. Stir in lemon juice and garnish with cilantro. Enjoy hot with rice or parathas.