On medium heat, dry roast chana dal, and peanuts until lightly toasted.
Allow it to cool. Transfer chana dal and peanuts to a grinder.
Blend or grind until powdered. Combine the rest of the ingredients in a bowl along with this lentil-peanut blend to make the bharwan masala ( spice blend).
Rinse baingan/eggplants under tap water until clean. Pat dry with a towel. Using a paring knife, make a slit in each eggplant. Be careful not to cut all the way through. TIP – Make a + on each eggplant.
Tightly spoon the peanut-lentil blend into each baingan/eggplant. Be careful not to break the eggplant. Set aside.
Press the ‘saute’ button on the Instant Pot. Once it displays hot, add oil.
To the hot oil, add mustard seeds. Sauté for about 30 seconds.
Add cumin seeds, and as it starts to crackle, add tomatoes and green chilies. Cook the tomatoes for about 3 to 4 minutes, until they’re soft and tender.
Add bharwan baingan ( stuffed eggplants) and the masala (spice blend) to the instant pot insert.
Pour in water. Mix to combine. Turn off the ‘Saute’ button.
Close the Instant Pot with its lid. Turn the venting knob to the sealing position.
Now press the ‘Manual’ button. Cook on ‘Medium Pressure’ for 4 minutes. Once the Instant Pot beeps, wait for 4 minutes then do the QPR (quick pressure release).
As the safety pin drops down, open the lid. Stir in desiccated unsweetened coconut, jaggery, and mix until combined.
Add cilantro leaves. Give it a gentle stir and serve hot.
We love pairing it with warm rotis and cucumber raita.