Cook The Dal

In A Traditional Pressure Cooker

• Wash the dal with water a few times and drain the water.
• Soak the dal in 3 cups of water for 30 minutes.
• Drain the water and add the soaked dal to a pressure cooker along with 3 cups of water, turmeric powder, and salt, Stir gently.
• Pressure cook for one whistle on high heat. Then, reduce the heat to low and cook for 15 minutes.
• Once cooked, remove the cooker from heat and let the pressure release naturally.

In An Instant Pot

• Wash chana dal with water a few times and drain the water.
• Soak the dal in 3 cups of water for 30 minutes.
• Drain the water and add the soaked dal to an instant pot along with 2 and ½ cups of water, turmeric powder, and salt, and stir gently.
• Close the lid of the instant pot and set the valve to the sealing position.
• Press the PRESSURE COOK button and set the timer to 15 minutes at high pressure.
• Once the timer goes off, let the pressure release naturally for 10 minutes.
• Release the remaining pressure manually and then open the lid.

Temper The Dal

• Heat ghee in a skillet over medium-high heat. 
• Once the ghee is hot, add coconut and fry until golden brown, stirring frequently for even browning. Remove the browned slices to a plate.
• In the same ghee, add cumin seeds, asafetida, dry red chilies, cloves, cinnamon, green cardamoms, and bay leaves, and fry for 5-6 seconds.
• Add ginger and green chilies and fry for another 5-6 seconds.
• Now add coriander powder, cumin powder, and garam masala and fry for 2-3 seconds. Do not over-fry; otherwise, the spices might burn.
• Pour the tempering over the cooked dal. Add fried coconut slices, raisins, and sugar, and mix well.
• Check for salt and add more if needed.
• Serve hot.