1lbboneless chicken cut into 2 inch chunks, or 1.5 lb bone in chicken
1oniondiced (¾ cup)
1tspgarlic paste (heaped)
1tspginger paste (heaped)
1-2tomatoes (diced)1 for a milder tomato flavour (my preference) or 2 for more robust masala
1 + ½tspsalt(½ to be added with the daal)
½tspcayenne / chili powder
2tbspmasoor ki daal
1cupchanay ki daal
1tspgaram masala (powder)
2tspchaat masala (optional)
squeeze of lemon juice
½onion sliced thinly
3-4clovesgarlic, thinly sliced
3-4whole dried red chilies
1sprigcurry leaves (optional)
Put the IP on Saute mode on medium, pour in about ¼ cup of oil, then saute onions till the edges turn golden
Add the ginger + garlic and saute for a minute
Now add the tomatoes and all the spices (but only 1 tsp of salt) along with a splash of water, mix well and saute until the oil rises above the masala (bhunn)
Then add the chicken pieces, mix well and saute for 3-4 minutes until the color changes and the chicken absorbs some of that great masala
Add in the daals, ½ tsp salt, a green chili or two if you want it spicy and 3 cups water and set it to manual for 10 minutes,
Let it be for ten minutes then quick release.
Add kasuri methi, garam masala, chaat masala if using, a squeeze of lemon juice and check for seasoning. Adjust to taste.
Heat oil in a small frying pan, about ¼ cup and once it's shimmering add all the baghaar ingredients and keep on medium flame till the onions are a beautiful golden brown
Pour over your daal gosht and enjoy with some hot fluffy rice!
I usually make my daal gosht separately - daal in the IP for a full 15 minutes then quick release and gosht stove top because all chanay ki daal are not created equal. If you know your daal to be tough in general please presoak!