Add chana dal to a pot or cooker. Rinse a few times until water runs clear. Soak it in regular water for 1 to 4 hours as per your convenience.

Later drain the water and pour 1¼ cups fresh water. If cooking in a pot pour 1½ cups water.

Cook chana dal on a medium heat until soft and completely done. Dal must hold shape, yet get mashed well if you mash it .

If using pressure cooker you may need to cook it any where for 3 to 5 whistles depending on the brand of cooker. When the pressure releases, open the lid.

Heat ghee or oil in a pan. Add cumin and red chili. Saute until cumin begins to splutter.

Add hing, green chilies and onions. Saute very well until the onions turn lightly golden.

Next ginger or ginger garlic paste. Saute for 30 to 60 seconds until it turns aromatic.

Add tomatoes, salt and turmeric. Saute and cook until the tomatoes turn soft.

Next add chili powder and garam masala.

Saute for 1 to 2 mins. Make sure raw smell of all the ingredients has gone completely & the masala smells good.

Add chana dal along with the left over stock or water in the pot/ cooker.

Mix everything well and if needed add little water to bring it to a consistency you like.

Lightly mash the dal with the spatula to get a thick consistency. Cook until the chana dal begins to bubble well. Do not overcook.

Add crushed kasuri methi and amchur powder (optional).

Stir and turn off the stove. Add some coriander leaves & squeeze in some lemon juice.

Transfer chana dal to a serving bowl. Serve with rice, ghee, papad or a veg salad.

Pour oil to the steel insert and press saute button. Once the oil is slightly hot, add cumin seeds. As soon as they splutter, add hing, green chilli and onions.

Stir fry until transparent for 2 mins. Add ginger garlic and saute for 30 seconds. Stir in the tomatoes, salt, turmeric, red chilli powder and garam masala.

Saute for 2 to 3 mins and add the chana dal. Pour water and deglaze the pot by scrubbing the bottom of the steel pot with a spatula.

Secure the instant pot with the lid and position the steel release handle to sealing. Press pressure cook button and set the timer to 13 minutes.

When the pressure drops open the lid and check. Chana dal should be soft cooked yet holding its shape. If you want a slightly consistency, you may mash some of the lentils with the back of the spoon.

Stir in crushed kasuri methi. If you want you can also add half teaspoon amchur, more salt and garam masala at this stage. If the lentils are runny, simmer for a few more minutes. If you like it runny, add some boiling hot water and cook on a saute mode for 1 to 2 minutes.

Turn off when the chana dal is still runny as it thickens upon cooling. Squeeze some lemon juice and garnish with coriander leaves.