Soak the dried chickpeas overnight in plenty of water, then drain them before cooking.

Soak the red lentils in water while preparing the remaining ingredients, then drain them.

Slice the onion and chop the fresh ginger, green chilies, and cilantro for the tarka and garnish.

Add the soaked chickpeas, soaked red lentils, 500 ml water, ginger-garlic paste, baking soda, salt, black pepper, ground turmeric, red chilli powder, 1 tsp ground cumin, anardana powder, and chicken stock cube to the Instant Pot.

Lock the Instant Pot lid and pressure-cook the chickpeas for 30 minutes.

Release the pressure safely and check that the chickpeas are very soft.

Simmer the cooked chickpeas uncovered until excess cooking liquid reduces and the curry becomes thick.

Heat the cooking oil in a pan over medium heat and add the sliced onion.

Cook the onion until soft and lightly golden, then stir in the chopped fresh ginger and remaining ground cumin.

Add the chopped green chilies and cook until the onion turns browned and fragrant.

Stir the tomato puree into the tarka and add the Kashmiri red chilli powder.

Cook the tomato tarka for 5 minutes until the oil begins to separate from the sauce.

Pour the prepared tarka into the cooked chickpeas and mix until evenly combined.

Stir in the garam masala and lemon juice, then simmer the curry for 5 minutes.

Garnish the Chikkar Cholay with cilantro and serve hot with naan, puri, or samosas if desired.