I got this recipe from https://pipingpotcurry.com/instant-pot-chana-dal/ . Using the Instant Pot or pressure cooker means that you don’t even have to soak the chickpeas. The only difference in our way of making it is that instead of 2 cups of water and 3/4 cup tomatoes we use a can of Rotel to give it some spiciness and decrease the water to 1 1/2 cups. We serve it over rice and add a layer of kale to give it extra fiber. It is definitely one of John’s favorite vegetarian/vegan meals.