• Soak 1 tablespoon chana dal (if using) in hot water for 15 minutes, drain, and set aside.

Instant Pot Instructions

• Select Saute mode, and once the Instant Pot is hot, heat 1 tablespoon coconut oil.
• Add 1 teaspoon black mustard seeds and cover. When the popping stops, add 10 curry leaves and saute briefly. Add the chana dal and saute till golden brown, stirring constantly.
• Stir in 1½ cup onion, 2 teaspoon ginger, and 1 to 2 jalapeno peppers. Saute until the onions are translucent. Press Cancel.
• Add ½ teaspoon turmeric powder, ¼ tsp  Kashmiri chili powder, 1 teaspoon salt, and saute in the residual heat for 30 seconds to 1 minute. Be careful not to burn.
• Deglaze with water if there's anything stuck to the bottom, and stir to scrape up all the brown bits. Add 2 lb potatoes and ½ cup water and close Instant Pot.
• Pressure cook on High Pressure for 4 minutes. Do a quick release of pressure. [Read More: The Different Pressure Release Methods]
• Open the lid and mash the potatoes slightly with a wooden spoon. Stir in ½ teaspoon lemon juice. Garnish with 2 tablespoon cilantro.

Stovetop Instructions

• In a large saucepan, boil the potatoes in enough water to cover, with turmeric and salt, until a knife is able to pierce them easily, about 10 minutes. Drain and set aside.
• Heat oil in a frying pan over medium-high heat. Add mustard seeds and cover. When they've finished popping, add the curry leaves and stir for a few seconds.
• Add the drained chana dal (if using) and saute until golden. Sauté the onions, ginger, and green chilies until the onions are translucent. Add the turmeric, chili powder, and salt, and saute for 30 seconds to a minute.
• Add the cooked potatoes with a few tablespoons of water, cover, and cook until they're well-cooked but not too mushy, about 5 to 7 minutes. Add more water as needed. The final texture should mostly dry. Stir in the lemon juice and garnish with cilantro.