Rinse the whole black gram (urad dal) and chana dal thoroughly. Soak them in enough water for at least 6-8 hours or overnight. After soaking, drain the water and rinse the dal again.

Heat oil in the pressure cooker. Add cumin seeds (jeera), whole black cardamom, hing, and let the cumin splutter. Add chopped onions and sauté until they become translucent.

Add ginger, and garlic, and sauté for 1-2 minutes. Add dry spices - coriander powder, turmeric powder and sauté for 30 seconds.

Add chana dal, whole black urad dal, and salt. Mix well. Place the cut tomatoes skin side up and pour water into the pressure cooker.

Close the pressure cooker lid and pressure cook for about 4-5 whistles or until the dal is soft and well-cooked.

Allow the pressure to release naturally. Open the pressure cooker and remove the tomato skin using tongs (optional).

Mash the dal slightly with the back of a spoon or a potato masher. Leave some whole for texture.

Add butter(optional), garam masala, kasoori methi, and mix well. Let it simmer on low heat for 15-20 minutes, allowing the flavors to meld. Stir occasionally.

Garnish with fresh coriander leaves and freshly squeezed lemon juice (optional).

Follow the steps as discussed earlier for stovetop pressure cook.

Allow the Instant Pot to release pressure naturally. Rest of the recipe is same as stovetop.

This hearty and flavorful Langar Wali Dal is delicious and nutritious. Enjoy this traditional Punjabi dish!