Soak the chana dal in hot water for 15-20 minutes.
Press SAUTE on Instant Pot. Add oil, and once it's hot, add cumin seeds. Let them crackle.
Add minced ginger-garlic, green chili, and onions. Saute till onions turn light brown.
Next, add tomatoes, dry spices like turmeric powder, red chili powder, coriander powder, garam masala, salt, and cook till tomatoes turn soft, which takes 2-3 minutes.
Then add soaked lentils, water and give a stir. Adjust spices at this stage. Also, deglaze the pot, i.e., make sure there is no food particle sticking to the pot to avoid burn alerts.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 12 minutes.
Once the pot beeps, let it release the pressure naturally (NPR) for 10 minutes.
Squeeze some lime juice and garnish with coriander leaves (cilantro). Mix well. Add ½ cup of water to adjust the dal consistency if required.
Instant Pot Chana Dal is ready, you can also add extra tempering (tadka) and serve hot with boiled rice, quinoa or roti.