Step 1

Soak the Chana Dal & split black urad dal for 30 mins, drain & pressure cook with 4 cups of water,salt & black cardamom till about done. (4-5 whistles).

Step 2

Allow the steam to go away completely (naturally) before opening the pressure cooker lid.

Step 3

While the dal cooks, in another pan heat some oil & once hot add the cumin seeds. When they splutter add onions and saute till they turn translucent and slightly golden.

Step 4

Stir in the ginger, garlic & green chili paste & saute until raw garlic smell goes away.

Step 5

Now add the tomatoes, salt & cook covered till the tomatoes turn soft. (Be careful when you add salt as you have added salt while cooking dal).

Step 6

Add all the spice powders and mix well. Saute till this onion tomato masala starts oozing oil from the sides. Add this onion tomato masala in the cooked dal & mix.

Step 7

Crush the kasoori methi in your palms & add it to this dal for extra flavor.

Step 8

Simmer on low heat for 10-15 mins until creamy, stirring intermittently. Mash the dal with the back of your spoon to make it more creamy. Serve hot!

Step 9

Wash and rinse the Chana Dal & split black urad dal thoroughly 3-4 times till water runs almost clear. Soak them for 30 mins while you prep the rest of the ingredients.

Step 10

Start the InstantPot on saute mode (normal) and add oil/ghee to it & once hot add the cumin seeds, black cardamom and cloves.

Step 11

When the seeds splutter add the onions & saute till they turn translucent and slightly golden.

Step 12

Stir in the ginger, garlic & green chili paste & saute until raw garlic smell goes.

Step 13

Add in the tomatoes, salt & cook covered for a minute or two.

Step 14

Add the spices & mix well and cook for a few seconds.

Step 15

Drain the water from the soaked dals and add them to this masala along with 3-4 cups of water.

Step 16

Close the lid with Vent to sealing and cook on manual HIGH (or pressure cook) for 20 mins followed by quick release (natural release works too).

Step 17

Open the lid and crush the kasoori methi in your palms & add it to this dal for extra flavor.

Step 18

At this point the dal will be cooked and soft but still you can see the liquid and dal separate. So turn on the saute mode (low) and simmer this dal for another 10-15 mins to make it creamy, stirring intermittently. Mash the dal with the back of your spoon to make it more creamy. Serve hot!