Wash chana dal 2 -3 times until the water runs clear. Soak chana dal in a bowl for about 30 minutes.
In a pressure cooker or Instant pot, add oil. When the oil is hot add cinnamon, bay leaf and cumin. Saute for 30 seconds until aromatic.
Add diced onion. Saute for 3-4 minutes.
When the onion has softened and start to brown, add ginger garlic paste. Saute for a minutes, until the raw smell is gone.
Add chopped green chili, red chili powder, Kashmiri red chili powder, turmeric, coriander powder and cumin powder. Sauté for a minutes. Sprinkle some water if it looks too dry.
Add chopped tomatoes. Cook for 3-4 minutes, until it is quite mushy and blends with rest of the spices.
Add drained chana dal, garam masala and 1.5 cups water. Add salt to taste. Stir it well.
Close the lid and pressure cook until 3 whistles. Switch off the gas and let the pressure release naturally.
After pressure has released naturally, Add warm water to get the desired consistency. Add ghee. Crush kasturi methi in between two palms and add to the dal. Mix well and let it cook for another 5 minutes.
Switch off the flame and add chopped coriander leaves.