This is one of my favorite meals and we made a double recipe so that we could have it again on Saturday, our Leftovers For Dinner (LFD) day. We used two cups of the Chana dal plus one half cup of toor dal for a creamy texture. It cooks in the Instant Pot under pressure for 15 minutes and then cools down for 10 minutes before releasing the pressure.
I also added kale stems to the Instant Pot, various spices, and a can of tomatoes with green chiles as well as the requisite water. On the bottom of the plate is cauliflower rice seasoned with salt and rogan josh, followed by raw kale leaves, and sriracha and cilantro leaves as a garnish. Yum!