Add 16 oz. of dried garbanzo beans and 6-8 cups of water to the Instant Pot. Cook on high pressure for 50 minutes, allowing natural release. Once finished, drain the beans and put to the side.
If serving over rice, start cooking the rice in the rice cooker.
While the beans are cooking, soak the lentils in cold water for 15 minutes. Drain when done.
Heat up the oil in the Instant Pot. Once hot, add the onions and cook until softened. Add the ginger, garlic, green chili and cook for another minute.
Add the ground spices for 30 seconds, stirring constantly, adding water as needed if the mixture dries out.
Deglaze the pan with water (if using 1 can of coconut milk add 4 cups of water, if using 2 cans add 2 cups of water). Add the coconut milk, soaked and drained lentils, salt, black pepper, garbanzo beans, and diced tomatoes. Assess the liquid in the pot – add more water for a soupier version.
Pressure cook at high pressure for 10 minutes. Allow a natural pressure release for 10 minutes.
Make the tadka on the stove, as indicated in the recipe. Pour the tadka over the finished dal. Finish with cilantro and yogurt.