Heat oil in the Instant Pot using the sauté function.

Add cumin seeds, bay leaf, black cardamom, cinnamon stick, and asafetida. Sauté until fragrant.

Add chopped onions and sauté until light golden brown.

Stir in minced ginger, garlic (if using), and green chilies. Sauté for a minute.

Add chopped tomatoes and cook until they soften.

Now, add the ground spices: coriander powder, roasted cumin powder, amchur powder, red chili powder, Kashmiri red chili powder (if using), and salt. Mix well.

Add the soaked and drained chana dal to the Instant Pot with 2 cups of water.

Close the Instant Pot with the lid and set the vent to the sealing position. Cancel the "Sauté" mode.

Select the "Pressure Cook" or "Manual" mode and set the timer for 22 minutes at high pressure.

Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes, then carefully do a quick pressure release.

Open the lid carefully and check the consistency of the dal. If it's too thick, you can add some more hot water to adjust the consistency.

Stir in the garam masala and a squeeze of lemon juice for added flavor.

Garnish the Chana Dal with fresh cilantro leaves.

Serve hot with rice, roti, or naan.

Enjoy your delicious Instant Pot Chana Dal!

Heat oil in the pressure cooker. Add cumin seeds, bay leaf, black cardamom, cinnamon stick, and asafetida. Sauté until fragrant.

Add chopped onions and sauté until golden brown.

Stir in minced ginger, garlic (if using), and green chilies. Sauté for a minute.

Add chopped tomatoes and cook until they soften.

Now, add the ground spices - coriander powder, roasted cumin powder, amchur powder, red chili powder, Kashmiri red chili powder (if using), and salt. Mix well.

Add the soaked and drained chana dal with 2 cups of water.

Close the pressure cooker lid and cook on high heat. After the first whistle, reduce the heat to low and let dal cook for 20 minutes or until the chana dal is cooked and soft.

Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes, then carefully do a quick pressure release.

Open the lid carefully and check the consistency of the dal. If it's too thick, you can add some more hot water to adjust the consistency.

Stir in the garam masala and a squeeze of lemon juice for added flavor.

Garnish the Chana Dal with fresh cilantro leaves.

Serve hot with rice, roti, or naan.

Enjoy your delicious Pressure Cooker Chana Dal!