Wash the chana dal multiple times until the water runs clear.

Soak the dal in boiled water for 4-5 hours.

Peel and dice the potatoes in small cubes. Rinse thoroughly to remove the excess starch and dirt.

Add oil, cumin seeds, cinnamon sticks, and green cardamom pods in the rice cooker.

Cover and fry for a minute.

Now drain the water from the potatoes and sauté with the whole spices for 2 minutes.

The rice cooker flips to the warm mode at this point. Cover the inner pot and continue cooking at this temperature.

After 2 minutes, add ½ tsp salt, turmeric and chili powder. Mix well and cover with the lid for 2-3 minutes.

Now add 4-5 cups of water and switch to Cook mode. When the water starts boiling, add the dal and cover.

After 15 minutes, switch to Warm mode. Allow the dal to simmer for slow cooking for 30 minutes.

Check the dal and potatoes if they are fully cooked.

When everything is boiled, check if more salt is required. Add the grated coconut, salt, and sugar to taste. Just before removing from heat, sprinkle a teaspoonful of roasted and grounded spice mix, 1/2 tsp garam masala, and 1 tsp ghee. Mix well and rest for 5 minutes.