Put the pot 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 tadka 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!