Slow cooker haleem

Original source: http://twistedcheft.com/2013/03/11/slow-cooker-haleem-a-traditional-mixed-lentil-and-meat-soup/

Ingredients:2 lbs of meat cubed (I've used chicken breast, and thighs)
1.5 to 2 cups mixed Daal (I've used masoor (lentils) and moong)
1 cube beef/chicken bullion or 1 cup broth (optional)
Salt to taste
Oil for cooking

Spice Paste:
2 cups Onions, finely diced
2 tbs Garlic paste, or fresh grated
3-4 tsp Ginger paste, or fresh grated
6-7 Cardamom
3 – 1″ pieces Cinnamon stick
3-4 bay leaves
4-6 Allspice, whole
1 tsp Clove
1 tsp Black Pepper, whole
1 tsp Turmeric powder
1/2 tsp Chili powder, (use to taste)
2 tsp Coriander powder
2 tsp Cumin Powder
Green chili (optional)

Condiments:
Fried onion (optional, highly recommended)
Coriander leaves, chopped
Lime or Lime Juice

Directions:
In the instantpot press "saute" (level 'normal' is fine), add oil and bay leaves, cinnamon and cardamon.
Once they are aromatic (about 30 seconds) add onions and saute until the onions are starting to turn light golden (stir as needed).
Add ginger and garlic. Saute for another minute or so stirring as required.
Add allspice, clove, pepper, turmeric, chili powder, cumin powder, coriander powder and incorporate with the onions.
Add 1/4 cup of water and cook the spice mixture until the water is evaporated and oil separates.

Press instantpot "cancel/keep warm" button to turn it off.

Wash lentils and add to instantpot.
Add the meat.
Add the broth, and enough water to cover all the ingredients.
Sprinkle salt per taste.
Turn on instantpot "slow-cook" button, level "medium", time 4 hours.

Once cooked taste for salt and add as required.
If the haleem is too thick, add more liquid and cook without the lid for a bit.